Meat - Beef Meatballs with Pumpkin and Cauliflower Mash by
Source: Hello Fresh
Ingredients
1/2 butternut pumpkin, peeled and cut into 2cm pieces
2 tsp olive oil
500g gourmet meatball mince
400g vauliflower cut into small florets
80g baby spinach, washed
Instructions
1. Preheat the oven to 200 degrees celcius.
2. Toss the pumpkin in the olive oil and place in a single layer on the prepared oven tray. Season with salt and pepper. Place in the oven and cook for 30 minutes or until tender.
3. Meanwhile, roll the gourmet meatball mince into meatballs (you should get five per person) and set aside on a plate.
4. Bring a medium saucepan of water to the boil. Add the cauliflower and cook for 6 minutes or until tender. Drain and return to the saucepan. Add the roast pumpkin to the saucepan with the cauliflower and mash with a potato masher until the desired consistency is reached (we like ours rustic and chunky).
5. Heat a dash of olive oil in a large frying pan over a medium high heat. Add the meatballs and cook, turning, for 7-8 minutes or until browned and cooked through. Add the baby spinach to the pan and cook for 1-2 minutes or until just wilted.
6. To serve, divide the cauliflower and pumpkin mash between plates. Top with the meatballs and wilted spinach.
2. Toss the pumpkin in the olive oil and place in a single layer on the prepared oven tray. Season with salt and pepper. Place in the oven and cook for 30 minutes or until tender.
3. Meanwhile, roll the gourmet meatball mince into meatballs (you should get five per person) and set aside on a plate.
4. Bring a medium saucepan of water to the boil. Add the cauliflower and cook for 6 minutes or until tender. Drain and return to the saucepan. Add the roast pumpkin to the saucepan with the cauliflower and mash with a potato masher until the desired consistency is reached (we like ours rustic and chunky).
5. Heat a dash of olive oil in a large frying pan over a medium high heat. Add the meatballs and cook, turning, for 7-8 minutes or until browned and cooked through. Add the baby spinach to the pan and cook for 1-2 minutes or until just wilted.
6. To serve, divide the cauliflower and pumpkin mash between plates. Top with the meatballs and wilted spinach.
Servings: 2 Serving Size: 1 person
Nutrition Information (per serving):Calories | 595 |
Fat | 35.5 g |
Saturated Fat | 12.8 g |
Sodium | 875 mg |
Carbohydrates | 23.2 |
Sugars | 17.6 g |
Protein | 41 g |