Mid­week meat­balls

Meat­balls are a great meal to make ahead of time, for a quick and easy week­night meal.

Matamata Chronicle - - Classified -


Thyme potato mash 600g pota­toes, peeled and diced 2cm 1 ta­ble­spoon but­ter 3-4 ta­ble­spoons milk 2-3 tea­spoons chopped fresh thyme leaves

Cheesy meat­balls 450g beef mince

cup dried whole­meal bread­crumbs 1 car­rot, grated 1 cour­gette, grated 1 egg 2 tea­spoons Worces­ter­shire sauce 1 ta­ble­spoon to­mato sauce

tea­spoon salt 1 cup grated colby cheese

Cherry to­mato spinach salad 2 tea­spoons bal­samic vine­gar 1 tea­spoon Di­jon mus­tard

tea­spoon runny honey 1 ta­ble­spoon olive oil 1 pun­net cherry toma­toes 1 ap­ple 2–3 hand­fuls baby spinach leaves

Pre­heat oven to 220C. Bring a large pot of salted wa­ter to the boil. Line an oven tray with bak­ing pa­per. Cook pota­toes in pot of boil­ing wa­ter for 12–15 min­utes un­til soft. Drain, re­turn to pot with but­ter, milk and thyme and mash un­til smooth. Place all cheesy meat­ball in­gre­di­ents (ex­cept cheese) in a large bowl, sea­son with pep­per and mix well to com­bine. Use a heaped ta­ble­spoon mea­sure and damp hands to roll into To serve Di­vide thyme potato mash and cherry to­mato spinach salad be­tween plates and serve cheesy meat­balls on the side.

Adding chopped, fresh thyme leaves to mashed potato re­ally adds the x-fac­tor.

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