Spanish Beef Meatballs with Mash

Steps

1. Preheat oven to 220°C. Bring a pot of salted water to the boil. Prep meatballs. Combine all meatball ingredients (except feta) in a bowl with 1/2 tsp salt. Use a 1/4 cup measure to divide meatball mixture. Flatten each portion and place a piece of feta in the centre, then shape into a ball to enclose. Alternatively, roll meatballs without feta and sprinkle it on top to serve instead.
2. Brown meatballs. Heat a drizzle of oil in an oven-proof fry-pan on medium-high heat. Cook meatballs for about 4 minutes, until browned on all sides but not cooked through. Set meatballs aside and keep pan on a medium heat.
3. Prep & cook sauce. Add a drizzle of oil to pan (if needed). Cook courgette, first measure of garlic and Spanish spices for about 1 minute, stirring, until fragrant. Add canned tomatoes and stock, bring to a simmer and cook for about 5 minutes, until slightly thickened.
4. Meanwhile, cook mash. Place kumara in pot of boiling water and cook for 12-15 minutes, until very soft. Drain well then return to pot and mash with second measure of garlic, milk and butter until smooth. Season to taste.
5. Bake meatballs. Add meatballs to pan with sauce along with olives and capsicum. Bake in oven for about 10 minutes, until meatballs are cooked through. Set aside to rest for a few minutes. If you don’t have an oven-proof fry-pan, transfer sauce and meatballs to an oven-proof dish.
6. Serve meatballs on mash.