Paprika meatballs with cauliflower mash

Author: Amanda Lennon - Chef, Food Editor

Photographer: John Paul Urizar

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This healthier meatball recipe changes things up with a super filling cauliflower mash and delivers 4 of your 5-plus-a-day.

Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

500g lean pork mince
½ cup gluten-free breadcrumbs
1 egg
1 tablespoon smoked paprika
2 teaspoons ground fennel
1 garlic clove, crushed
700g bottle reduced-salt passata
3 large potatoes, peeled, coarsely chopped
250g packet cauliflower rice
2 tablespoons reduced-fat table spread
2 tablespoons chopped fresh parsley leaves, to serve
300g steamed green beans, to serve

Instructions

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1 Place mince, breadcrumbs, egg, paprika, fennel and garlic in a large bowl, mixing well to combine. Using clean hands, roll mixture into 12 even-shaped meatballs and spray with oil. Heat a large non-stick frying pan over medium-high heat. Add meatballs and cook, turning, for 3 minutes or until browned. Add passata and bring to the boil. Reduce heat to low and simmer for 10 minutes or until meatballs are cooked through.

2 Meanwhile, cook potato in a large saucepan of boiling water for 10 minutes or until just tender. Add cauliflower rice and cook for a further 2 minutes. Drain, then return to pan. Add table spread and mash well.

3 Divide mash among bowls. Top with meatballs and sauce. Serve with beans and parsley.

HFG tip

Don’t like cauliflower? Combine white potatoes with boiled parsnips or sweet potatoes instead to make the mash.

Nutrition Info (per serve)

Calories 449cal

Kilojoules 1877kJ

Protein 36.7g

Total fat 13.9g

–Saturated fat 3.4g

Carbohydrates 40g

–Sugars 15.4g

Dietary fibre 9.8g

Sodium 363mg

Calcium 137mg

Iron 4.9mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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