Hearty Casserole Cheesy Meatballs with Mash
SERVES
4
PREP TIME
15 mins
COOK TIME
35 mins
INGREDIENTS
- 2 carrots, diced
- 2 celery stalks, diced
- 1 Barker's Tomato Nachos Meal Sauce
- 150 g Mozzarella cheese, cut into blocks
- 300g spinach
- 800 g starchy potatoes (Agria, Sebago, Russet, Maris Piper, Red Rascal, peeled and chopped
- 1 Tbsp Olive Oil
- 1 onion, finely chopped
- 1 handful fresh parsley, chopped
- 50 g butter
- 75 ml milk
Calories
967
Carbs
79.4g
Sugar
19.6g
Protein
43.5g
Fat
52g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Place the potatoes in a large pot of salted water and bring to the boil. Cook for 15–20 minutes until tender, then drain well. Return to the pot, add butter and milk, and mash until smooth. Season with salt and pepper to taste. Cover and keep warm.
- Preheat the oven to 200°C (fan). Heat olive oil in a large ovenproof frying pan or casserole dish over medium heat. Add the onion, carrot and celery, and cook for 8–10 minutes until softened. Push the vegetables to the side and add the meatballs. Brown for 5–6 minutes, turning to colour evenly.
- Pour in the Nachos Meal Sauce and bring to a simmer. Stir gently to coat. Nestle mozzarella cubes between the meatballs, then transfer the dish to the oven. Bake for 15 minutes, until the cheese is melted and bubbling.
- Rinse the spinach and then wilt in a saucepan over medium heat, drain well.
- Divide the cheesy meatballs and sauce between plates. Put a dollop of mash and spinach alongside. Sprinkle with parsley.
