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Friday, 17 October 2014

Lamb Meatballs and Root Vegetable Bake

This is a quick and easy weeknight dinner.  I sometimes prepare the vegetables and meatballs earlier in the day so I can just put it all in the oven to bake at dinner time.  It went down very well with my family and leftovers made a delicious lunch the next day with a side salad.



Lamb Meatballs and Root Vegetable Bake

750g root vegetables peeled and diced. I used parsnips, swede, carrot and sweet potato
2 onions, sliced
2 peppers, diced
500g lamb mince
1 handful breadcrumbs
1 free range egg
3 Tblsp fresh mint, finely chopped
300g plum tomatoes (optional)

Preheat your oven to 200C/180C Fan.  Cook the root vegetables in boiling water for 5 - 8 minutes until they start to soften, alternatively steam them in the microwave for a few minutes.  Combine the lamb mince, breadcrumbs, egg and mint.  Shape into meatballs, I managed to get 25 meatballs from the mixture.

Lightly oil a large ovenproof dish.  Put the vegetables into the dish and nestle the meatballs on top.  Bake in the preheated oven for 25 minutes, add the tomatoes and bake for a further 5 minutes.  Serve with steamed greens or a side salad.



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