Lamb & Rosemary Meatballs
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Lamb & Rosemary Meatballs

Lamb & Rosemary Meatballs

with Horseradish Mash

All the hard work is already done for you with our bespoke lamb, garlic and rosemary meatball mix - and it makes for a very special flavour indeed. To keep up, we’ve infused this potato mash with fiesty horseradish cream, and added some sweet and spicy tomato chutney (no ordinary tomato sauce here!).

Allergens:
Egg
Sulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½ kg

potatoes

1 tbs

horseradish cream

(Contains Egg, Sulphites;)

300 g

Garlic & Rosemary Meatball Mix

½ bag

baby spinach leaves

2 tbs

Tomato Chutney

(May be present: Tree Nuts. )

Not included in your delivery

2 tsp

butter

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2910 kcal
Fat32.1 g
of which saturates14.4 g
Carbohydrate49.4 g
of which sugars12.3 g
Dietary Fibre0 g
Protein48.9 g
Cholesterol0 mg
Sodium1110 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Peeler
Potato Masher
Saucepan
Strainer
Aluminum Foil
Pan
Paper Towel

Instructions

1

To prepare the ingredients, peel the potatoes and cut them into 2 cm pieces. Wash the baby spinach.

2

Place the potatoes into a large saucepan of cold water, bring to the boil and cook for 15 minutes or until tender. Drain and return back to the saucepan. Add the horseradish cream, butter and a good season of salt and pepper. Mash with a potato masher or fork until smooth.

Prepare the meatballs
3

Meanwhile, roll the garlic & rosemary meatball mixture into tablespoon sized meatballs. Heat a medium frying pan over a medium-high heat. Add the meatballs and cook, turning, for 4-5 minutes or until cooked through. Remove from the pan and place on the paper towel to drain a little of the fat. Cover with foil to keep warm.

Wilt the baby spinach
4

Place the same frying pan back over a medium heat. Add the baby spinach and cook for 1 minute or until wilted.

5

To serve, divide the horseradish mash between plates. Top with the wilted spinach, followed by the meatballs. Serve with a generous dollop of the tomato chutney.