Italian meatballs with parmesan mash
Lean beef mince
1 medium, lightly beaten
1 clove(s), crushed
1 medium, grated
50 g, from stale, white bread
1 tsp, leaves
Tomato pasta sauce
¾ cup(s), (195ml)
Canned diced tomatoes
360 g, peeled, cut into 2cm pieces (buy 400g)
½ cup(s), (125ml)
Grated parmesan cheese
¼ cup(s), (20g)
- Combine the mince, egg, garlic, zucchini, breadcrumbs and oregano in a large bowl. Season with salt and freshly ground black pepper. Roll tablespoons of mixture into balls.
- Heat the oil in a large non-stick saucepan over high heat. Cook the meatballs, turning occasionally, for 3-4 minutes or until browned. Add the pasta sauce, tomato, balsamic vinegar and sugar. Bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until the meatballs are cooked.
- Meanwhile, cook the potato and cauliflower in a large saucepan of boiling water for 8-10 minutes or until tender. Drain. Return to saucepan. Add the milk and mash until smooth. Season with salt and freshly ground black pepper. Stir in the parmesan.
- Serve the meatballs with the parmesan mash.