Sticky beef meatballs

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

with roasted kumara and crispy summer 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 the 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 preheated 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 SUMMER 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. Add the mesclun to a serving bowl with the cherry tomatoes and cucumber with a tbsp of the buttermilk mayo over the salad. 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 and pour over any remaining glaze and buttermilk mayo around the salad. Sprinkle over shaved Parmesan.