Lamb Meatballs with Mediterranean Sauce and Potato Broccoli Mash

Steps

1. a full kettle to the boil
2. Pour boiling water into a medium pot on a high heat, cover and bring to the boil. Add potatoes and first measure of salt. Cook until just starting to soften, about 10 minutes. Add broccoli and cook a further 5–8 minutes, until potatoes and broccoli are very soft.
3. Drain potatoes well and mash with butter, milk and salt until smooth. Season to taste with pepper.
4. While potatoes are cooking heat a drizzle of oil in a large fry-pan on medium-high heat. Cook meatballs for 4–5 minutes, turning regularly to brown all sides. While meatballs cook, grate carrot and courgette then add to pan with meatballs. Cook for 2 minutes, until starting to soften.
5. Add Mediterranean sauce and beef stock to pan. Bring to a simmer then reduce heat to low to simmer for 5–7 minutes, until meatballs are cooked through and sauce has thickened.
6. simmer for 5–7 minutes, until meatballs are cooked through and sauce has thickened. While meatballs cook, thinly slice the spinach. Fold through meatballs in the last minute of cook time. Season to taste with salt and pepper.
7. divide potato and broccoli mash and Mediterranean meatballs and sauce between plates. Top with mozzarella cheese.