Sticky Lamb Meatballs & Root Veg Smash

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

• Meanwhile, in a medium bowl, combine 
lamb mince, the egg, fine breadcrumbs, 
Aussie spice blend and a pinch of salt
and pepper. 
• Using damp hands, roll heaped spoonfuls of 
the lamb 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 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 meatballs
to coat. 
TIP: For best results, drain the oil from the pan before 
adding the glaze.
TIP: Reduce heat to medium if meatballs are becoming 
too charred.

• While meatballs are cooking, combine a drizzle of 
balsamic vinegar and olive oil in a second medium 
bowl. Season with salt and pepper. 
• Add spinach & rocket mix and tomato, tossing 
to coat.