Sticky beef meatballs

Name: Sticky beef meatballs
Cook time: 25 min
Yield: 4

with roasted kumara and crispy ranch salad

Ready in around 25 mins

RECIPE FACT:

Kumara is believed to be a conception of the Maori words "Kohe Mara" meaning the blossom of tataramoa (bush lawyer).

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C (fan bake)
1. TO COOK THE KUMARA:

Arrange the steamed kumara on an oven tray lined with baking paper and drizzle with olive oil and season with salt. Place in the preheated oven and roast for 20-22 mins.
2. TO COOK THE MEATBALLS:

Remove the seasoned beef mince from its packaging and place into a bowl with 3 tbsp of sticky glaze. Season with salt and pepper and mix well. Dampen your hands and form the mixture into meatballs just smaller than a golf ball. Place on an oven tray lined with baking paper and cook in the pre-heated oven for 10 mins. Remove the tray from the oven and top each meatball with 1 tsp of the sticky glaze. Return to the oven and continue cooking for a further 5 mins.
3. TO MAKE THE SALAD:

Cut the cherry tomatoes in half. Cut the cucumber in half and scrape out the seeds with a spoon. Turnover and cut into ½ cm slices on the diagonal. Trim the end off the baby cos lettuce and discard any damaged outer leaves then separate the leaves. Add to a serving bowl with the cherry tomatoes and cucumber with a spoon of the ranch dressing. Season with salt and pepper and toss before serving.
To serve:

Arrange the salad on each plate and top with roast kumara. Finally arrange the meatballs with any remaining glaze and ranch dressing around the salad. Sprinkle over shaved Parmesan.