Beef Meatballs with Garlicy Mash

Steps

1. Bring a small pot of salted water to the boil. Peel and dice potatoes 2cm. In another small pot, melt butter with garlic, stirring, then remove from pot and set aside (reserve pot). Cook potatoes in boiling water for 12-15 minutes, until very soft. Drain and mash with garlic, butter, milk, mustard and salt until smooth.
2. Grate carrot into a large bowl and combine with all other meatball ingredients. Using clean hands, shape into golf ball-sized balls. Set aside on a plate and place in fridge to firm up while you make the sauce.
3. Heat a drizzle of oil in reserved pot on medium-high heat. Thinly slice shallot. Cook shallot and chilli flakes (if using) for about 1 minute, until soft. Add chicken stock and canned tomatoes and bring to a simmer. Cook for 2-3 minutes, until thickened slightly.
4. Thinly slice baby kale and grate courgette. Add kale, courgette and vinegar to sauce and cook for about 1 minute. Season to taste and set aside, keeping warm.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook meatballs on all sides, for about 8 minutes, until cooked through.
6. To serve, spoon creamy mash into a bowl and top with meatballs. Spoon over tomato sauce. Crumble over feta and sprinkle over parsley.