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!).
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.
horseradish cream(ContainsEgg, Sulphites)
garlic & rosemary meatball mix
baby spinach leaves
tomato chutney(May be present Tree Nuts)
To prepare the ingredients, peel the potatoes and cut them into 2 cm pieces. Wash the baby spinach.
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.
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.
Place the same frying pan back over a medium heat. Add the baby spinach and cook for 1 minute or until wilted.
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.