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Rosemary lamb meatballs

Name: Rosemary lamb meatballs
Cook time: 30 min
Yield: 1
Cuisine: Auckland, New Zealand

with garlic herb 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: 2,462kJ (588kcal)
Protein: 40g
Carbohydate: 36g
Sugars: 13g
Fat, total:29g
Saturated:11g
Sodium:741mg
Contains:Macadamias, Milk, Sulphites

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE GARLIC HERB MASH:
In a saucepan, add the steamed potatoes, garlic herb cream, a knob of butter and 1 Tbsp of water. Cover and heat on a medium-high for 2-3 mins. Using a potato masher, roughly mash and mix to combine ingredients - you may need to add extra water to bring together. 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 VEGETABLES:
Using half the red onion, peel then finely slice. Remove the silverbeet leaves, discarding the stalks and finely slice the leaves. Place the rosemary lamb mince in a bowl. Dampen your hands with water to help stop the mince from sticking and form into meatballs just smaller than golf balls.
3. TO COOK THE MEATBALLS AND THE VEGETABLES:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the meatballs and season with salt and pepper. Cook for 2-3 mins, turning often to brown all over. Add the red onion and cook for a further 3-4 mins. Add the peas and silverbeet then cook for a further 1-2 mins until warmed through.
4. TO WARM THE RED WINE SAUCE:
Microwave option (preferred): Remove the lid from the red wine sauce and heat for 1 min in the microwave on high (750w). Stove top (option): Pour the red wine sauce into a small pot and warm for 1-2 mins over a low-medium heat.
TO SERVE:
Spoon the garlic herb mash onto a plate. Top with the lamb meatballs and vegetables then pour over the red wine sauce. Sprinkle with feta and toasted macadamia nuts.