Spanish Lamb Meatballs with Garlic Butter Mash

Steps

1. Prep meatballs and potatoes Preheat oven to 220ºC. Bring a large pot of salted water to the boil. Grate courgette and carrot and place in a large bowl along with remaining meatball ingredients (except feta) and ½ tsp salt. Mix to combine. Use a ¼ cup measure to divide mixture into 12-14 meatballs. Peel and dice potatoes 2cm.
2. Cook meatballs 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. Remove meatballs from pan and keep pan on a medium heat. Finely dice onion.
3. Cook sauce Add a drizzle of oil to pan (if needed). Cook onion, second measures 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. Cook potatoes Add potatoes and first measure of garlic (whole, peeled cloves) 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. Bake meatballs 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. If you don’t have an oven-proof pan, transfer to a baking dish.