Cleaver's Meatballs with Creamy Leek, Cauliflower & Silverbeet Mash

This is our twist on meatballs this week — no spaghetti required!

Serves: 4 | Cooking Time:

OrganicBox ingredients

  • 1 pack Cleaver's meatballs
  • 350g potatoes, peeled and chopped
  • ½ cauliflower, cut into florets
  • 1 leek, washed well and thinly sliced
  • Approx. ½ bunch silverbeet
  • 150g tomatoes, chopped
  • 100g brown onion, finely diced

Pantry

  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 300–400ml passata
  • 1 tsp dried Italian herbs
  • Salt and pepper
  • 20g butter
  • ¼–½ cup milk
  • Optional: grated Parmesan or tasty cheese

  1. Place potatoes in a saucepan of salted water. Bring to the boil and cook for 10 minutes.
  2. Add cauliflower and continue cooking for approximately 8–10 minutes, until both are very tender.
  3. While the vegetables cook, heat olive oil in a large frying pan over medium heat.
  4. Add onion and cook for 3–4 minutes. Add garlic and cook for another minute.
  5. Add the meatballs and brown them gently on all sides.
  6. Add chopped tomatoes, passata and Italian herbs. Reduce heat, cover and simmer for approximately 15–20 minutes, or until the meatballs are cooked through.
  7. In another pan, gently sauté the sliced leek in a little butter or olive oil for 5–7 minutes until soft.
  8. Strip the silverbeet leaves from the thick stems and finely slice. Add the leaves to the leek and cook until wilted.
  9. Drain potatoes and cauliflower well. Mash with butter and enough milk to make a creamy mash.
  10. Stir the softened leek through the mash. You can either fold the silverbeet through as well or serve it alongside.
  11. Spoon the creamy mash into bowls and top with the tomato meatballs and sauce.

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