Spanish Beef Meatballs with Garlic Butter Mash

Steps

1. Grate courgette and carrot and place in a large bowl along with remaining meatball ingredients (except feta) and mix to combine. Dice feta into 14 pieces. Use a quarter cup measure to divide mixture into 12-14 meatballs. Flatten each slightly and place a piece of feta in the centre, then shape into a ball to enclose feta.
2. Preheat oven to 220oC. Bring a large pot of salted water to the boil. Peel and dice potatoes 2cm and set aside. Heat a drizzle of oil in a large, oven-proof fry-pan on medium 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. Add a drizzle of oil to pan (if needed). Cook second measure of garlic and Spanish spice mix for about 30 seconds until fragrant. Add canned tomatoes and stock, bring to a simmer and cook for about 5 minutes, until slightly thickened.
4. While sauce cooks, add potatoes and first measure of garlic (whole cloves, if using) to pot of boiling water and cook for about 12 minutes until tender. Drain and return to pot with milk and butter and mash until smooth. Season to taste.
5. Roughly chop spinach, stir through tomato sauce and season to taste. Return meatballs to pan along with olives. Bake in oven for about 10 minutes, until meatballs are cooked through and sauce has thickened. Set aside to rest for a few minutes.
6. To serve, spoon mash onto plates and top with Spanish beef meatballs. Sprinkle with any remaining feta.