Mustard Beef Meatballs & Creamy Herb Sauce

While the mash is cooking, slice zucchini and carrot into thin sticks. Finely chop garlic. Set aside. In a medium bowl, combine beef mince, Aussie spice blend, Dijon mustard and a good pinch of salt. Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and carrot, tossing, until tender, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season. Transfer to a bowl and cover to keep warm.

Return frying pan to medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a bowl and cover to keep warm.

While the meatballs are cooking, roughly chop herb leaves. When the meatballs are cooked, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook remaining garlic, stirring, until fragrant, 30 seconds. Stir in herbs and light cooking cream, then simmer until slightly reduced, 1-2 minutes. Season generously with salt and pepper.