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Photo of Italian meatballs with parmesan mash by WW

Italian meatballs with parmesan mash

12
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Steamed broccoli.

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