Gourmet Lamb Meatballs with Pumpkin Mash
- Soy
This tasty flavoured lamb mince really makes this divine dish unforgettable. All the flavours combine to create something really special, the aromatics of mint, honey and dijon mustard marry perfectly with the sweetness and vibrancy of this carrot and pumpkin mash. This dish is simple to prepare, easy to love, and destined to become a family favourite. Why not get a little pair of helping hands to form the meatballs while you get cracking on the mash?
Ingredients
1 kg
pumpkin
3
carrots
600 g
Gourmet Meatball Mince
(Contains: Soy;)
1 bag
baby spinach leaves
½
lemon
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel the pumpkin and carrots. Cut the pumpkin into 2 cm pieces, the carrots into 1 cm thick slices, and the lemon into wedges. Wash the baby spinach leaves.
Toss the pumpkin and carrot in the olive oil and place in a single layer on a paper lined oven tray. Season with salt and pepper. Cook for 30 minutes or until tender. Transfer to a large bowl or pot and mash with a potato masher until the desired consistency is reached (we like ours a little rustic and chunky).
Meanwhile, roll the gourmet lamb meatball mince into meatballs (you should get four per person) and set aside on a plate.
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. Remove the meatballs from the pan. Add the baby spinach leaves to the pan and cook for 1-2 minutes or until just wilted. Add the meatballs back to the pan to heat through.
To serve divide the carrot and pumpkin mash between plates. Top with the meatballs and spinach. Serve with the lemon wedges.
