Creamy, satisfying and sweet mash paired with juicy, hearty and mustard-y meatballs... Need any more adjectives to whet your appetite? You will love the flavours in this dish and the fact that it’s a sinch to prepare! Our friends at Nonna’s have thoughtfully prepared the gourmet meatball mix you’ll be receiving and have packed it to the brim with the flavours of garlic, Dijon mustard and a hint of honey. Its a blend we know you’re going to love.
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.
gourmet meatball mince(ContainsSoy)
baby spinach leaves
Preheat the oven to 200°C/180°C fan-forced.
To prepare the ingredients, peel the pumpkin and carrots. Then, cut the pumpkin into 2 cm pieces and the carrots into 5 mm thick slices.
Toss the pumpkin and carrot in the olive oil and place in a single layer on a lined oven tray. Season with salt and pepper. Place in the oven and 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 meatball mince i into meatballs (you should get five 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 and cooked through. Add the baby spinach to the pan and cook for 1-2 minutes or until just wilted.
To serve, divide the carrot and pumpkin mash between plates. Top with the meatballs and wilted spinach.