Mustard Meatballs in Creamy Herb Sauce
with cauliflower mash and veg
The wonderful depth of flavour in this recipe comes from a blend of Central American spices and a dash of mustard. For a lower-carb option, the mash in this dish is bulked up with cauliflower. Garlicky veg rounds out a delicious dish.
Tags:
Protein Rich
•Family Friendly
Allergens:
Milk
•Mustard
Total Time35 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
300 grams
Cauliflower
1 unit(s)
Courgette
1 unit(s)
Carrot
2 unit(s)
Garlic
240 grams
Beef Mince
5 grams
Parsley
110 grams
Creme Fraiche
(Contains Milk)
2 sachet(s)
Central American Style Spice Mix
½ sachet(s)
Mustard
(Contains Mustard)
500 grams
Baby Potatoes
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)3091 kJ
Energy (kcal)739 kcal
Fat34.2 g
of which saturates16.7 g
Carbohydrate71 g
of which sugars14.2 g
Dietary Fiber0.1 g
Protein37.9 g
Cholesterol0 mg
Salt1.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Potato Masher
•Pan with Lid
•Colander
Instructions
1
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes in 2cm chunks.
- Cut the cauliflower into florets (like small trees). Halve any large florets.
- Add the potatoes and cauliflower to the boiling water and cook until fork tender, 12-18 mins. Once cooked, drain n a colander and return to the pot off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Roughly chop the parsley (stalks and all).
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Trim the courgette and quarter lengthways. Cut each piece widthways into thirds to make batons.
3
- Place a large pan over high heat with a drizzle of oil.
- Add the carrot and courgette and fry until tender, 5-6 mins.
- Add half the garlic and fry for 30 secs.
- Season to taste with salt and pepper. Remove from the pan and cover to keep warm.
4
- In a large bowl, combine the mince, half the mustard (double for 4p), Central American spice, breadcrumbs, 2 tbsp water and ¼ tsp salt (double both for 4p).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
5
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the meatballs and fry until browned all over, 5-6 mins.
- Stir in the creme fraiche, parsley and remaining garlic.
- Cover with a lid or foil and simmer until the meatballs are cooked, 6-7 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
6
- Divide cauliflower mash and veg between plates.
- Top with mustard meatballs.
- Spoon over any sauce remaining in the pan.
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