Meatballs are a great meal to make ahead of time, for a quick and easy weeknight meal.
CHEESY MEATBALLS WITH THYME POTATO MASH & CHERRY TOMATO SPINACH SALAD
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 1⁄2 cup dried wholemeal breadcrumbs 1 carrot, grated 1 courgette, grated 1 egg 2 teaspoons Worcestershire sauce 1 tablespoon tomato sauce 1⁄2 teaspoon salt 1 cup grated colby cheese
Cherry tomato spinach salad 2 teaspoons balsamic vinegar 1 teaspoon Dijon mustard 1⁄2 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 large golf ball-sized balls. Place on prepared tray and gently press the top of each ball to flatten slightly. Sprinkle cheese over each ball. Bake for 10 minutes. Turn grill to high and grill for about 2minutes until cheese is golden brown, checking regularly to avoid burning. While meatballs are cooking prepare the salad. Whisk vinegar, mustard, honey and olive oil together in a bowl; cut cherry tomatoes in half; dice apple 1cm; place all in bowl with dressing and spinach leaves and toss to coat.
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.