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–+ servings

Veggie, tomato & lamb meatballs with garlic bread

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings 4 people
Appliance/Function:

Ingredients

  • 2 Carrot
  • 2 Courgette zucchini
  • 1 Red onion
  • 1 Capsicum red
  • 500 grams Lamb mince or sausages
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Honey
  • 2 tsp Olive oil first
  • 1 bunch Parsley or dried
  • 2 cloves Garlic
  • 400 grams Tomato purée
  • 2 Long bread rolls
  • 2 tbsps Olive oil second

Instructions

PREP & ROAST VEGGIES

  • Preheat the oven to 220°C, fan-bake. Peel and slice the carrot in half lengthways, then thinly slice at an angle. Cut the courgette into 2cm-thick slices. Peel the onion then cut the onion and capsicum into 3cm chunks. Put the vegetables in a medium baking dish. Drizzle with the first measure of oil, season with salt and pepper and stir to coat. Bake for 25 mins, or until almost tender.

MAKE MEATBALLS

  • Put the beef mince and half the coriander, cumin and paprika seasoning in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls.

PREP GARLIC & PARSLEY

  • While the vegetables are roasting, roughly chop the parsley leaves and finely chop the stems. Peel and mince the garlic.

BAKE MEATBALLS

  • Add the tomato puree, parsley stems, half the garlic, remaining coriander, cumin and paprika seasoning and honey to the vegetables and stir to combine. Put the meatballs on top, slightly submerged. Bake in the top half of the oven for a further 7-8 mins, until the vegetables are tender, the meatballs are cooked through and the sauce is slightly reduced.

MAKE GARLIC BREAD

  • Cut the rolls into 2cm thick slices. Add the remaining half of the garlic and half the parsley leaves to a large bowl with the second measure of oil, and whisk to combine. Toss to coat the bread and place on a lined oven tray. Add the garlic bread to the bottom rack of the oven at the same time as you add the veggies and meatballs. Bake the garlic bread in the oven until golden brown.

TO SERVE

  • Divide the veggie, tomato & lamb meatballs between plates with garlic bread for dipping. Sprinkle over the remaining parsley leaves.

Nutrition

Calories: 593kcal | Carbohydrates: 33g | Protein: 27g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 91mg | Sodium: 248mg | Potassium: 1305mg | Fiber: 6g | Sugar: 14g | Calcium: 131mg | Iron: 6mg