Cheesy Beef Meatballs with Pumpkin Mash

Cheesy Beef Meatballs with Pumpkin Mash

Ready in 40 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, April 28, 2019.



  • 1 carrot
  • 1 pack beef mince
  • ½ pack meatball spices
  • ½ cup grated cheese

Tomato Sauce

  • ½ red onion
  • 2 courgettes
  • ½ pack meatball spices
  • 1 can chopped tomatoes
  • ½ cup water

Pumpkin Mash

  • 600g diced pumpkin
  • ½ pack baby spinach

Have Handy

  • oil
  • pepper
  • salt
  • butter


  1. Prep veggies and meatballs Bring a pot of salted water to the boil. Grate carrot; finely dice onion; dice courgettes 1cm. Place carrot, beef, first measure of meatball spices, cheese and ½ tsp salt in a bowl. Mix well to combine, then roll into golf ballsized balls.
  2. Cook pumpkin Add pumpkin to pot of boiling water and cook for 15-20 minutes, until very soft. Drain well, then mash with a knob of butter. Fold through spinach, season to taste and keep warm.
  3. Cook meatballs Heat a drizzle of oil in a fry-pan on medium heat. Cook meatballs for about 6 minutes, until browned on all sides but not cooked through. Set meatballs aside and keep pan on a medium heat.
  4. Cook sauce Add a drizzle of oil to same pan (if needed). Cook onion and courgettes for 2-3 minutes, until starting to soften. Add second measure of meatball spices and cook, stirring, for 30 seconds, until fragrant. Add canned tomatoes, water and ½ tsp salt and bring to a gentle simmer.
  5. Finish cooking meatballs Add meatballs to pan, pushing into sauce. Simmer gently on medium heat for 6-8 minutes, until meatballs are cooked through. Turn once during cooking.
  6. Serve meatballs and sauce on pumpkin mash.

Nutritional Information

Energy 2243 kj
536 kcal
Protein 32.7g
Carbohydrate 19.0g
Fat 35.6g