Italian Beef Meatballs with Skordalia Mash

Italian Beef Meatballs with Skordalia Mash

Ready in 40 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 29, 2018.
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Ingredients

MEATBALLS

  • 250g lean ground beef
  • 1 pack meatball spice
  • 1 courgette, grated
  • ½ tsp salt

SAUCE

  • ½ tsp oil or spray oil
  • ½ brown onion, thinly sliced *

SKORDALIA

  • ¼ cauliflower, cut into small florets *
  • ½ can cannellini beans, drained and rinsed
  • Zest and juice of ¼ lemon *

TO SERVE

  • 1-2 Tbsp chopped parsley *

Steps

  1. Preheat oven to 220ºC. Set aside a casserole dish (about 20 x 25cm). Bring a medium pot of salted water to the boil.
  2. Prep meatballs. Mix together beef, meatball spice, courgette and salt in a medium bowl. Using damp hands, shape into golf ball-sized balls and place in prepared dish.
  3. Prep & cook sauce. Heat oil in a medium fry-pan on medium-high heat. Cook onion, carrot, garlic and a pinch of salt for 2-3 minutes, stirring often, until softening.
  4. Add tomato paste and Italian spice mix. Cook for 30 seconds, until fragrant. Add canned tomatoes, vinegar, stock and salt. Cook for 4-5 minutes, until slightly thickened. Season.
  5. Prep & cook skordalia. Cook cauliflower in pot of boiling water for 10-12 minutes, until very soft.
  6. Cook meatballs. Pour sauce over meatballs (in dish). Bake (on middle-upper oven rack) for about 15 minutes, until cooked through.
  7. Prep garnish.
  8. Finish skordalia. Drain cauliflower and return to pot, along with beans and lemon. Mash until smooth and season.
  9. To serve, divide skordalia into bowls, top with meatballs, spoon over sauce and sprinkle over parsley.

Nutritional Information

Energy 1614 kj
386 kcal
Protein 39.2g
Carbohydrate 29.9g
Fat 10.1g