Lamb meatballs with cherry tomatoes, sweet potato, potato & carrots
Appliance/Function:
Ingredients
- 600 grams Sweet potatoes
- 200 grams Potatoes
- 2 Carrots
- 4 cloves Garlic
- 1 bunch Parsley
- 250 grams Cherry tomatoes
- 2 tsp Olive oil first
- 80 mls Beef stock
- 500 grams Lamb mince
- 2 tsp Dried mint or fresh
- 2 tsp Olive oil second
- 100 grams Baby spinach
- 50 grams Tomato sauce
Instructions
PREP INGREDIENTS
- Preheat the oven to 220°C, fan-forced. Cut the unpeeled sweet potato and potato into thin wedges. Halve the carrot lengthwise and slice into batons. Peel and mince the garlic. Pick the parsley leaves, discard the stems and roughly chop.
BAKE VEGGIES
- Put the sweet potato, potato, carrot, half of the garlic and cherry tomatoes in a large roasting pan, drizzle with the first measure of oil, season with salt and pepper and toss to coat. Pour over the stock. Bake for 22-25 mins or until the potato and carrot are tender.
MAKE & COOK MEATBALLS
- Meanwhile, put the lamb mince, mint and remaining garlic in a bowl and season with pepper. Using damp hands, combine well, then shape into walnut-sized balls. Then heat the second measure of oil in a medium frypan over high heat. Cook the meatballs, turning occasionally, for 2 mins or until browned (they won't be cooked through).
BAKE MEATBALLS
- Using a slotted spoon, add the meatballs to the vegetables. Bake for 5 mins or until the meatballs are cooked and the vegetables are golden and tender (adding the meatballs to the vegetables allows some delicious lamb flavours to infuse the vegetables). Toss through the spinach for about 2 mins before removing it from the oven.
TO SERVE
- Divide the lamb meatballs with cherry tomatoes, sweet potato, potato & carrots between plates. Sprinkle over the parsley. Serve tomato sauce on the side for dipping.
Nutrition
Calories: 601kcal | Carbohydrates: 48g | Protein: 27g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 91mg | Sodium: 316mg | Potassium: 1537mg | Fiber: 8g | Sugar: 10g | Calcium: 145mg | Iron: 6mg