Meatballs with Creamy Mash

Nutrition per serving

Calories619 kcal
Protein32.6 g
Carbs58.5 g
Fats26.9 g
Saturated Fat11 g
Monounsaturated Fat11.8 g
Polyunsaturated Fat1.6 g
Sugars18.3 g
Fiber14.2 g
Sodium798 mg

Ingredients

Red Onion
Parsley
Cheddar Cheese
English Mustard
Dried Oregano
Cumin Powder
Potato, flesh and skin
Carrot
Red Chilli Pepper
Green Bell Pepper (capsicum)
Sweet Smoked Paprika
Tomato Passata
Olive Oil
Ground Beef (10% fat)
Butter (unsalted)
Milk (2% fat)
Preparations
1. Preheat the oven to 200 C (390 F)

2. Peel/slice the onion into half-moon shapes.

3. Finely chop the parsley.

4. Grate the cheese.

5. Peel/chop the potatoes into 3cm chunks

Cooking Instructions
1. In a non-stick pan, heat ½ a tbsp of olive oil over low heat. Add ¾ of the onion and cook for about 5-8 minutes.

2. To make the meatballs, finely chop the remaining onions and add to a mixing bowl with the mince, oregano, cumin, mustard and ½ a tbsp of the chopped parsley. Sprinkle over a pinch of salt (optional) and mix the ingredients together before forming into 3 equal sized meatballs. Make a dent in the centre of each meatball with your thumb and fill with the grated cheese, then mould the meat around the cheese

3. Place the meatballs onto a baking tray and cook near the top of the oven for about 15 minutes until browned.

4. To make the mash, cook the potatoes in a pot of lightly salted boiling water for about 10 minutes until tender. Once cooked, drain, return to the pot with ½ a tbsp of butter, a tbsp of milk and a pinch of salt (optional) and pepper, then mash.

5. Once the onions have softened, add the chopped carrot, pepper, smoked paprika, chili to your taste and stir. Lower the heat to medium and cook for about 5 minutes until the ingredients have softened.

6. Add the tomato passata to the softened vegetables with a pinch of salt (optional) and pepper and simmer on a medium-low heat for 3 minutes. Add the cooked meatballs, continue to cook for 3 minutes before gently stirring in the parsley.

7. Serve the meatballs on top of the mash.