Meatballs with Gravy and Kumara Mash

Steps

1. oven to 200°C. Bring a large pot of salted water to the boil.
2. Cook kumara in pot of boiling water for 12–15 minutes until very soft. Drain and mash with butter and milk until smooth. Season to taste with salt and pepper. Set aside, covered, to keep warm.
3. Heat a drizzle of oil in a fry-pan on medium heat. Cook onion and meatball spice mix for 2–3 minutes until onion is soft. Add to a bowl with all remaining meatball ingredients and mix well to combine. Using clean hands, shape meatball mixture into golf ball-sized balls and set aside on a plate.
4. Heat a drizzle of oil in same fry-pan used to cook onion on medium heat. Cook meatballs for 2–3 minutes, turning often, until browned. Transfer to a baking dish and return pan with a drizzle of oil to medium heat. Do not clean pan.
5. Cook leek in pan for 2–3 minutes until soft. Add butter and cook for about 1 minute or until melted. Add flour and cook for 30 seconds, stirring continuously, then add stock and soy sauce and cook for 3–4 minutes, whisking, until sauce is thick and smooth. Season to taste with salt and pepper.
6. Pour gravy over meatballs and bake for 8–10 minutes until cooked through. Return pan with a drizzle of oil to medium heat, do not clean. Cook cabbage and courgettes for 3–4 minutes until cabbage is soft. Season to taste with salt and pepper.
7. Spoon kumara mash onto plates, top with vegetables, a few meatballs and gravy. Sprinkle over crispy shallots and garnish with parsley.