Beef and zucchini meatballs

1 Add sweet potato, pumpkin and the carrot to a saucepan of boiling water. Cook for about 12 minutes, or until vegies are tender. Drain well, allowing to steam dry for 5 minutes. Return to the pan, roughly mash with a masher and stir in 1½ tablespoons olive oil, half the parmesan and season with pepper. Keep warm until serving.

2 Meanwhile, combine the beef mince, zucchini, breadcrumbs, garlic, oregano and half of the parmesan in a bowl. Roll into 20 balls.

3 Heat the remaining oil in a large non-stick frying pan over medium heat. Cook meatballs, turning, for 6–8 minutes until golden and cooked through.

4 Divide mash and meatballs among four plates. Drizzle with pesto, to serve.