Organic Meatballs With Potato & Cauliflower Mash
Prep time: 5-10 mins
Cooking time: 35-40 mins
Serves: 4
Ingredients
- 3 Large Potatoes approx. 400g
- ½ Cauliflower
- 1 Brown Onion
- 2 Garlic Cloves
- 3 L500g Organic Beef Meatballs
- 400g Organic Portobello Mushrooms
- 450g Tomato Basil Organic Passata
- 100g Butter
- 120g Organic Baby Spinach
Method
- Peel and wash the potatoes, cut them into large pieces and place them in a pot with salted water.
- Cut the cauliflower into large pieces and add them to the pot with the potatoes. Bring it to the boil and turn down to low heat. Simmer for 20-25 mins until the potatoes are soft.
- Meanwhile, finely chop the onion and the garlic. Slice the mushrooms into 1cm thick pieces and set aside.
- Bring a large pan to medium high heat. Drizzle with olive oil and sauté the garlic and the onions for approx. 5 mins until soften and golden brown. Remove from pan and place aside.
- In the same pan, drizzle more olive oil and add the mushrooms. Cook for appr. 3-5mins until soften. Then place them together with the garlic onion sofrito.
- On the same pan, sear the meatballs until golden brown. Add the mushroom, garlic and onion and the tomato passata. Bring to the boil and turn down to medium low heat. Season with salt, pepper and a pinch of sugar. Cook for 10-15mins.
- Drain the potatoes and the cauliflower and place it into a bowl. Add the butter and season with salt and pepper. Mash with a potato masher first and then use a stick blender to make it more smoother and silken. Set aside
- Mix the spinach through the meatballs and the sauce until soften, serve hot with cauliflower and potato mash.
