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Lamb & Rosemary Meatballs

Lamb & Rosemary Meatballs

with Horseradish Mash

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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:EggSulphitesMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ kg

potatoes

1 tbs

horseradish cream

(ContainsEgg, 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

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2910 kJ
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
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Potato Masher
Saucepan
Strainer
Aluminum Foil
Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.

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.

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.