Meatballs with Hidden Veggie Tomato Sauce

_INGREDIENTS:

KUMARA MASH: 

• 600g kumara
• 20g butter
• Salt and pepper

MEATBALLS: 

• 400g beef or pork mince
• ½ small brown onion (or ¼ large), finely diced
• 2 cloves garlic, minced
• 15g parmesan cheese, grated
• ½ tsp mixed herbs
• ½ tsp salt
• ¼ tsp black pepper
• 1 egg
• 50g breadcrumbs (use stale bread if you have it)

_{INSTRUCTIONS:}

1. Make the sauce:

Heat a little oil in a large pot over medium heat. Add the onion (or leek), carrot, capsicum, garlic, and oregano. Sauté for 6–7 minutes, stirring often, until softened.

Add the crushed tomatoes, balsamic vinegar, sugar, and water. Simmer gently with the lid on for 20 minutes. Season with salt and pepper. If the sauce is too thick, add a splash more water.

Let it cool slightly, then blitz until smooth.

2. Make the kumara mash:

Wash the kumara – no need to peel, the skin adds fibre and flavour. Cut into even-sized chunks and place in a pot of cold salted water. Bring to the boil, then cook for 30 minutes or until tender. Drain and mash with the butter, salt, and pepper.

3. Make the meatballs:

In a large bowl, combine all the meatball ingredients. Mix thoroughly with your hands, then shape into 12 equal-sized balls (about 45g each).

Heat a frying pan with a drizzle of oil and cook the meatballs for 2–3 minutes on each side, until golden and cooked through. Set aside.

4. Combine:

Return the blended sauce to the pan and gently stir in the cooked meatballs. Simmer for 6–7 minutes to heat through. Keep the heat low to avoid splattering, and turn the meatballs every few minutes.

5. Cook the broccolini:

Bring a pot of salted water to the boil. Add the broccolini and cook for 2 minutes, then drain. Season with salt and pepper.

6. Serve:

Spoon the kumara mash into bowls, top with meatballs and a generous helping of sauce. Serve the broccolini on the side and finish with a sprinkle of parmesan.

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