With flavoursome meatballs in tomato sauce served on a bed of creamy mash, Coles ambassador Brent Draper’s tasty meatball recipe will have the whole family licking their lips.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
800g Coles Crème Gold Potatoes, peeled, coarsely chopped
50g unsalted butter, chopped
500g Coles Australian No Added Hormones Beef Mince
1 leek, pale section only, thinly sliced
2 x 400g cans Coles Italian Crushed Tomatoes Basil and Oregano
400g can lentils, rinsed, drained
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place potato in a large saucepan and cover with water. Cover and bring to the boil over high heat. Uncover and cook for 10 mins or until tender. Drain and return to the pan. Use a potato masher or fork to mash until smooth. Add the butter and stir to combine. Season. Cover to keep warm.
Step 2
Meanwhile, shape 1 tbs mince into a ball and place on a lined baking tray. Repeat with the remaining mince.
Step 3
Heat a large non-stick frying pan over medium heat. Cook the meatballs, turning, for 4 mins or until brown all over and cooked through. Transfer to a heatproof bowl. Cook leek in the pan, stirring, for 2-3 mins or until tender. Add tomato, lentils and 1 cup (250ml) water. Bring to a simmer. Return meatballs to the pan and cook, stirring occasionally, for 15 mins or until mixture thickens.
Step 4
Divide the mashed potato and meatball mixture among serving plates. Season with pepper to serve
