Cheesy lamb meatballs in tomato sauce with cauli mash & veggies
Appliance/Function:
Ingredients
Mash
- ½ head Cauliflower
- 300 grams Potatoes
- 2 tbsps Garlic aioli or similar
Meatballs
- 4 cloves Garlic
- 50 grams Cheese
- 400 grams Lamb mince
- 2 tsps Olive oil
- 400 grams Crushed tomatoes
- 2 tsps Italian herbs
- 2 tsps Honey
Veggies
- 2 Carrot
- 1 cup Green beans
- 2 tsps Olive oil
Instructions
Make mash
- Bring a steamer pot of water to the boil. Cut cauliflower into small florets. Peel the potato and cut it into large chunks. Cook cauliflower and potato in the steamer pot of boiling water, for 12-15 mins, until tender. Drain and transfer to the pot. Add the garlic aioli and season generously with salt and pepper. Mash until smooth and cover to keep warm.
Make meatballs
- Peel and mince the garlic. Grate the cheese. In a medium bowl, combine half of the garlic, lamb mince and cheese. Season with salt and pepper. Using damp hands, roll into walnut-sized balls (4-5 per person). Transfer to a plate.
Cook meatballs
- Heat the oil on medium-high. Cook the meatballs, turning occasionally, until browned and cooked through, 8-10 mins. Then add the crushed tomatoes, Italian herbs and honey and cook until slightly thickened about 2-3 mins. Season to taste.
Prep & cook veggies
- Meanwhile, thinly slice the carrot into sticks. Trim and halve green beans. Heat the oil in a large frypan over medium-high heat. Cook the carrot for 2-3 mins or until tender. Add the green beans and the remaining garlic and cook until tender, 3-4 mins. Season to taste.
To serve
- Divide the cauli mash and garlic veggies between plates. Top with cheesy lamb meatballs and spoon any remaining sauce from the pan over the meatballs.
Nutrition
Calories: 548kcal | Carbohydrates: 35g | Protein: 25g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 88mg | Sodium: 388mg | Potassium: 1237mg | Fiber: 7g | Sugar: 12g | Calcium: 205mg | Iron: 5mg