Italian meatballs with parmesan mash
4
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
These hearty meatballs are cooked in a richly spiced tomato sauce and served on a bed of cauliflower and potato mash
Ingredients
Lean beef mince, raw
500 g
Egg(s)
1 medium, lightly beaten
Garlic
1 clove(s), crushed
Zucchini
1 medium, grated
Dried breadcrumbs
50 g, from stale, white bread
Dried oregano
1 tsp, leaves
Olive oil
1 tsp
Tomato pasta sauce
¾ cup(s), (195ml)
Canned diced tomatoes
400 g
Balsamic vinegar
2 tsp
Brown sugar
1 tsp
Potato(es)
360 g, peeled, cut into 2cm pieces (buy 400g)
Cauliflower
300 g
Skim milk
½ cup(s), (125ml)
Grated parmesan cheese
¼ cup(s), (20g)
Instructions
1
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.
2
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.
3
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.
4
Serve the meatballs with the parmesan mash.
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