Moroccan lamb meatballs in creamy parsley sauce with veggie mash & greens

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings people

Appliance/Function:

Bring a steamer pot of hot tap water to a boil. Peel the potato and carrot, then cut into small chunks. Cook potato and carrot in the steamer pot of boiling water until easily pierced with a fork, 10-15 minutes. Transfer the veggies to a bowl and reserve the pot with water. Add oil and milk and season with salt. Mash until smooth. Cover to keep warm.

While the veggies are cooking, peel and mince the garlic. In a medium bowl, combine half of the garlic, the lamb mince and Moroccan seasoning. Using damp hands, shape the lamb mixture into walnut-sized meatballs (4-5 per person). Transfer to a plate.

Heat oil in a large frypan over medium-high heat. Cook the meatballs, turning, until browned and cooked through, 5-8 minutes (cook in batches if your pan is getting crowded). Remove from heat and cover to keep warm.

Meanwhile, bring the reserved steamer pot of water back to a boil, adding more water if needed. Add the beans and peas and steam for 3-4 minutes, or until cooked to your liking.

Finely chop the parsley, discarding the stems. Heat oil in a small pot on medium-low heat. Cook the remaining garlic until fragrant, about 1 minute. Crumble in chicken stock and gradually pour in coconut cream, whisking until smooth. Grate in the cheese, stirring until the cheese is melted and the sauce is smooth. Simmer until slightly thickened, 1-2 minutes. Remove pot from heat and stir through parsley. Pour the sauce into the pan with the meatballs, and gently toss to coat in the sauce. Season with pepper.

Divide the Moroccan lamb meatballs and creamy parsley sauce between plates. Serve with the veggie mash and greens on the side and drizzle over any remaining sauce.