Lamb meatballs with roasted vegies
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Time to make:
50 mins (Hands-on time: 10 mins, Cooking time: 40 mins)
$4.38 per serve
(at time of publication)
Full ingredients list:
- 4 medium potatoes, cut into chunks
- 4 parsnips, quartered lengthways
- 1/4 cup gluten-free breadcrumbs
- 400g lamb mince
- 2 medium red onions, halved
- 1 egg
- 1/3 cup fresh mint, chopped
- 1 1/2 cups cherry tomatoes
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Steam potatoes and parsnips for 10 minutes, until tender. Drain.
Step 2 Meanwhile, combine breadcrumbs and mince in a large bowl. Finely chop 1 of the onion halves. Add to mince, along with egg and half the mint. Using clean hands, mix until well combined. Shape into 12 meatballs.
Step 3 Slice remaining onion halves into wedges. Spray a large ovenproof dish with oil and add meatballs, potatoes, parsnips and onion. Spray with oil. Cook for 25–30 minutes, turning once halfway through cooking.
Step 4 Add tomatoes in the final 5 minutes of cooking. Garnish with mint before serving.
Make double the number of meatballs. Freeze extra meatballs to use later in the week in pasta dishes or serve with gravy.
About this recipe
First published: September 2011