Lamb and Veggie Meatballs with Parmesan Whipped Potatoes

Lamb and Veggie Meatballs with Parmesan Whipped Potatoes

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, April 9, 2017.
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We've snuck in loads of hidden veggies, shhh don’t tell the kids!

Ingredients

LAMB AND VEGGIE MEATBALLS

  • ½ cup grated courgette (reserve excess courgette)
  • ½ cup grated carrot, grated (reserve excess carrot)
  • 450g lamb mince
  • 2 teaspoons meatball spice mix
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg
  • ¾ cup panko breadcrumbs

MEATBALL SAUCE

  • 1 jar tomato passata
  • 1¼ teaspoons balsamic vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 2 teaspoons meatball spice mix
  • Remaining carrot, grated
  • ½ bag baby spinach leaves, finely chopped

PARMESAN WHIPPED POTATOES

  • 600g potatoes, peeled and diced 2cm
  • 1 tablespoon butter
  • ¼ cup milk
  • Remaining courgette, grated
  • ½ block finely grated Parmesan cheese

TO SERVE

  • 1 tablespoon finely chopped parsley leaves and stalks

Steps

  1. a large pot of salted water to the boil.
  2. Cook potatoes in pot of boiling water for 13-15 minutes, until soft.
  3. Place first measure of courgette onto a clean tea towel and squeeze out excess moisture. Add to a large bowl with all remaining lamb meatball ingredients.
  4. Use clean hands to mix well then roll mixture into golf ball-sized balls. Set aside on a plate.
  5. Add all meatball sauce ingredients (except spinach) to a large fry-pan (with a lid) and bring to simmer. Add meatballs to sauce, cover, reduce heat to low and simmer for 12-15 minutes, until cooked through, turning meatballs occasionally. Fold spinach through in last 1 minute of cook time.
  6. Drain potatoes, return to the pot with butter and milk and mash. Use a whisk to whip potatoes for about 30 seconds until smooth, then stir through courgette and Parmesan cheese. Season with salt and pepper.
  7. spoon Parmesan whipped potatoes into bowls and top with lamb and veggie meatballs and sauce. Sprinkle over parsley.

Nutritional Information

Energy 1868 kj
446 kcal
Protein 33.3g
Carbohydrate 39.5g
Fat 16.1g