Beef Meatballs
with Pumpkin & Cauliflower Mash
You will love the flavours in this dish and the fact that it’s a sinch to prepare! Our friends at Nonna’s have thoughtfully prepared the gourmet meatball mix you’ll be receiving and have packed it to the brim with the flavours of garlic, Dijon mustard and a hint of honey. It’s a blend we know you’re going to love.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
butternut pumpkin
400 g
cauliflower
1 bag
baby spinach leaves
1 packet
Gourmet Meatball Mince
(Contains: Soy;)
Not included in your delivery
2 tsp
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel the pumpkin and cut into 2 cm pieces, cut the cauliflower into small florets and wash the baby spinach.
Toss the pumpkin in the olive oil and place in a single layer on the prepared oven tray. Season with salt and pepper. Place in the oven and cook for 30 minutes or until tender.
Meanwhile, roll the gourmet meatball mince into meatballs (you should get five per person) and set aside on a plate.
Bring a medium saucepan of water to the boil. Add the cauliflower and cook for 6 minutes or until tender. Drain and return to the saucepan. Add the roast pumpkin to the saucepan with the cauliflower and mash with a potato masher until the desired consistency is reached (we like ours rustic and chunky).
Heat a dash of olive oil in a large frying pan over a medium-high heat. Add the meatballs and cook, turning, for 7-8 minutes or until browned and cooked through. Add the baby spinach to the pan and cook for 1-2 minutes or until just wilted.
To serve, divide the cauliflower and pumpkin mash between plates. Top with the meatballs and wilted spinach.
