Recipe

Mozza Meatball Bake with Carrot Mash

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Mozza Meatball Bake with Carrot Mash

Tomato baked minty meatballs with saute shaved baby marrow and creme fraiche carrot mash.




Ingredients to serve 2

  • 250g x Beef Mince
  • ½ tsp x Meat Spice
  • 2 tsps x Garlic - crushed
  • 5g x Mint - chopped
  • 4 x Carrots - cut into medium rounds
  • 4 tbsps x Creme Fraiche
  • 2 tsps x Honey
  • 3 x Courgette - shaved with a peeler, cores chopped
  • 100ml x Napoletana Sauce
  • 50g x Grated Mozzarella
  • ½ x Egg - whisked (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 500g x Beef Mince
  • 1 tsp x Meat Spice
  • 4 tsps x Garlic - crushed
  • 10g x Mint - chopped
  • 8 x Carrots - cut into medium rounds
  • 8 tbsps x Creme Fraiche
  • 4 tsps x Honey
  • 6 x Courgette - shaved with a peeler, cores chopped
  • 200ml x Napoletana Sauce
  • 100g x Grated Mozzarella
  • 1 x Egg - whisked (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to grill for use in Step 2.

Washing Instruction

Wash your hands and courgette. Rinse your mint thoroughly and drain on a paper towel.

Step 1 - Creme and Honey Mash

Cook your carrot rounds in a large saucepan of salted water for 12-15 minutes until soft. Drain through a colander and mash with a potato masher until rustically smooth. Fold in your creme fraiche, honey and season with salt and pepper to taste. A food processor works extremely well to get your carrot mash extra smooth but if you don't have one, a potato masher will work just fine.

Step 2 - Minted Mozzarella Meatballs

While your carrots are cooking; mix your beef mince along with your meat spice, crushed garlic, chopped mint and whisked egg in a large mixing bowl. Season with salt and pepper and roll into roughly 30g balls, you should end up with 6-8 meatballs for 2 servings and 12-16 meatballs for 4 servings. Heat a large frying pan over and med-high heat, add a glug of olive oil and fry your meatballs for 4-5 minutes until well browned. Proceed to add your Napoletana sauce and bring your sauce to the boil. Transfer your meatballs to a medium baking dish, top with your grated mozzarella and pop into the oven on the grill for 1-2 minutes so that your cheese can gratinate.

Step 3 - Saute Courgette

Lastly, give your large frying pan a quick clean and place over a medium to high heat, add a glug of olive oil and fry your shaved courgette and cores for 2-3 minutes until soft. Season with salt and pepper once done.

To Serve

Place your creme and honey mash as your base, top with your saute courgette and minted mozzarella meatballs. Enjoy!