Mint and Garlic Lamb Meatballs

Nutrition per serve

Ingredients

• 2pcs potato
• 2pcs carrot
• 1clove garlic
• 1pcs beef-style stock cubes
• 250g cherry tomatoes
• 250g lamb mince
• 10g mint and garlic seasoning
• 1bunch parsley
• 80ml (⅓ cup) boiling water
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Cut the unpeeled potatoes into thin wedges. Halve the carrots lengthwise and slice into batons. Crush or finely chop the garlic. Crumble 1 stock cube* into a heatproof jug, add 80ml (⅓ cup) boiling water and stir to dissolve.
2. Step 2 — Bake vegetables
   Put the potato, carrot, garlic and cherry tomatoes in a large roasting pan, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Pour over the stock. Bake for 30 mins or until the potato is golden and tender.
3. Step 3 — Make meatballs
   Meanwhile, put the lamb mince and mint and garlic seasoning in a bowl and season with pepper. Using damp hands, combine well, then shape into walnut-sized balls.
4. Step 4 — Brown meatballs
   Heat 2 tsp olive 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).
5. Step 5 — Finish meatballs
   Using a slotted spoon, add the meatballs to the vegetables. Bake for a further 5 mins or until the meatballs are cooked through and the vegetables are golden and tender (adding the meatballs to the vegetables allows some of the delicious lamb flavours to infuse the vegetables).
6. Step 6 — Get ready to serve
   While the meatballs are baking, finely chop the parsley leaves, discarding the stems. Divide the baked vegetables and meatballs among bowls. Spoon over the pan juices and scatter with the parsley to serve.

Allergens

Soy, Sulphites