Cheesy Meatballs with Potato Mash

Steps

1. oven to 220°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper.
2. Cook potatoes in pot of boiling water for 12-15 minutes, until soft. Drain, return to pot with butter and milk and mash until smooth.
3. Place all cheesy meatball ingredients (except cheese) into a large bowl, season with pepper and mix well to combine. Use a heaped tablespoon measure and damp hands to roll mixture into large golf ball-sized balls.
4. Place onto prepared tray and gently press the top of each ball to flatten slightly. Sprinkle cheese over each ball.
5. Bake for 10 minutes. Turn grill to high and grill for about 2 minutes, until cheese is golden brown, checking regularly to avoid burning.
6. While meatballs are cooking, prepare the salad. Whisk vinegar, mustard, honey and olive oil together in a large bowl. Cut cherry tomatoes in half. Cut nectarine in half and remove stone then slice 1cm. Add both to bowl with dressing, along with spinach and toss to coat.
7. Divide potato mash and cherry tomato spinach salad between plates and serve cheesy meatballs on the side.