Pork and Veal Porcupine Meatballs with Mash
SERVES 4 PREP 15 MINUTES
COOK 50 MINUTES
1 tablespoon extra virgin olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 700g jar tomato pasta sauce ¼ cup shredded fresh basil leaves, plus extra leaves to serve 500g pork and veal mince 1 small carrot, grated 1 small zucchini, finely chopped ¼ small cauliflower, finely chopped ¹⁄³ cup white doongara rice Mixed Potato Mash 500g sweet potato, peeled, chopped 2 tablespoons canola spread ¹⁄³ cup reduced-fat milk 500g desiree potatoes, peeled, chopped 1 Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add pasta sauce, basil and 1 cup water. Season with salt and pepper. Bring to the boil. 2 Meanwhile, combine mince, carrot, zucchini, cauliflower and rice in a bowl. Season with salt and pepper. Roll 2 level tablespoons of mixture into balls. 3 Place meatballs into hot sauce. Reduce heat to low. Gently simmer, covered, for 35 to 40 minutes or until rice is tender and meatballs are cooked through (add a little more water if sauce becomes too thick). 4 Meanwhile, make Mixed Potato Mash Place sweet potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 to 12 minutes or until tender. Drain. Transfer to a bowl. Mash until smooth. Add ½ the canola spread and ½ the milk. Season with salt and pepper. Mash until light and fluffy. Cover to keep warm. Repeat with potato and remaining canola spread and milk. Return mashes to saucepan. Fold to combine. 5 Serve meatballs with mashed potato, sprinkled with extra basil. NUTRITION: (per serve) 2709kj; 25.4g fat; 6.4g sat fat; 38.2g protein; 61.8g carbs; 8g fibre; 89mg chol; 1135mg sodium.
PORK AND VEAL PORCUPINE + CLASSIC UPDATE