Double Sticky Chutney Lean Beef Meatballs

• Cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. Drain.
• Return veggies to pan, then season generously with salt. Smash until smooth. 

• Meanwhile, in a large bowl, combine lean beef mince, onion chutney, fine breadcrumbs, dried oregano, and a pinch of salt and pepper.
• Using damp hands, roll heaped spoonfuls of the lean beef mixture into small meatballs (4-5 per person). Transfer to a plate. 

TIP: The chutney helps bind the meatballs!   

Little cooks: Roll up your sleeves and help shape the meatball mixture! 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
• Remove pan from heat. Stir in sweet & savoury glaze and a splash of water, tossing to coat. 

TIP: For best results, drain the oil from the pan before cooking the glaze.  

TIP: Reduce heat to medium, if meatballs are becoming too charred. 

• While the meatballs are cooking, in a second medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.
• Just before serving, add spinach & rocket mix and pear, tossing to coat. 

Little cooks: Help toss and season the salad!