Mushroom and parmesan meatballs on courgette and potato rosti with a sweet onion sauce

1. Method

2. Preheat oven to 200c or 400f

3. For the Meatballs:

4. Spray a frying pan with Frylight/Pam spray, and sauté the onion, mushrooms and crushed clove of garlic, until golden, set aside to cool down.
In a large bowl, add the mince, parmesan, herbs, seasoning, sautéed mushrooms, onion and garlic and bind together thoroughly. Form into 16 equal sized meatballs and place in a oven proof dish.
Bake in the oven for approx 40mins until golden on all sides. You will need to turn them at several intervals throughout the cooking time.

5. For the Rosti’s:

6. Squeeze the grated potato and courgette, to remove an excess liquid. Season with salt and pepper, add the egg and mix thoroughly.
Add the rosti’s to the oven for the last 20 mins of cooking time for the meatballs.
Spray a frying pan with Frylight/Pam Spray and form the courgette and potato mixture into 9 equal sized rosti’s (or 3 large rosti’s). Fry each side until golden, pressing down with the back of a spatula as you do so (you will probably only have room to do 2 at a time). Transfer to a baking tray and repeat the process with the remaining mixture.

7. For the Sauce:

8. Add to a saucepan the sliced onion, mango chutney and 2 tablespoons of the stock, cook on a medium heat, until the chutney starts to reduces and the onions become caramelised. You will need to watch them, to ensure they do not burn. Once caramelised, add the remaining stock, bring to the boil and simmer until the meatballs are ready.
Just before serving the meatballs, roughly blend up the sauce with a hand blender.
Serve the meatballs and rosti’s topped with the sweet onion sauce and a side of vegetables of your choice.