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Capsicum lamb meatballs

Name: Capsicum lamb meatballs
Cook time: 30 min
Yield: 2
Cuisine: Auckland, New Zealand

with garlic mash, feta and macadamias

Ready in around 30 mins

RECIPE FACT:

It takes 300 pounds per square inch to crack macadamia nut shells, making them the strongest nuts in the world.

Nutritional Info:

Energy: 2733kj (654Kcal)
Protein: 53g
Carbohydrate: 37g
Fat: 32g
Contains: Tree Nuts, Milk

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE MASH POTATO:

In a saucepan place the steamed potatoes, garlic cream, 25g of butter and 2 Tbsps of water. Cover and place over a medium-high heat for 2-3 mins. Using a potato masher, roughly mash and mix to combine ingredients. Turn the heat to low and cook for another 2-3 mins. Season with salt and pepper, remove from the heat and cover to keep warm.
2. TO PREPARE THE MEATBALLS AND THE VEGETABLES:

Peel, cut in half then finely slice the shallot. Remove stalks from the cavolo nero and discard then slice into ½ cm strips. Dampen your hands with cold water to help stop the mince from sticking. Using the marinated lamb mince form mixture into meatballs that are a little smaller than a golf ball.
3. TO COOK THE MEATBALLS AND THE VEGETABLES:

Heat a drizzle of oil in a large non-stick frying pan over a medium-high heat. Once hot, add the meatballs and season with salt and pepper. Cook for 2-3 mins turning often to brown all over. Add the sliced shallots and cook for a further 3-4 mins. Then add the peas and sliced cavolo nero and cook for a further 1-2 mins until all warmed.
4. TO WARM THE CAPSICUM SUGO:

Microwave option (preferred): Remove the lid from the capsicum sugo and heat for 1 min in the microwave on high (750w). Stove top (option): Pour the capsicum sugo into a small pot and warm for 2-3 mins over a medium-low heat.
TO SERVE:

Divide the garlic mash and the capsicum sugo onto the plates. Top with the lamb meatballs and vegetables. To finish crumble the feta and sprinkle the toasted macadamia nuts.