Lamb Meatballs & Tomato Salad
with Garlic Sauce & Almonds- Almond
- Sesame
- Eggs
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
How many meatballs are too many? The answer is you can never have enough of these lamb meatballs! Served with all-time favourites like a baby capsicum salad and topped with garlic sauce and almonds, it doesn’t get any better than this. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
250 g
Lamb Mince
1
Celery
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Garlic & Herb Seasoning
2
Baby Capsicum
1 packet
Mixed Salad Leaves
1 packet
Onion Chutney
1
Carrot
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
1 drizzle
balsamic vinegar
Cooking Steps
• Thinly slice celery. • Roughly chop tomato. • Grate carrot.
• In a medium bowl, combine lamb mince, garlic & herb seasoning, fine breadcrumbs (see ingredients), the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning regularly, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add onion chutney and a splash of water. Gently toss meatballs to coat. • While the meatballs are cooking, in a second medium bowl, combine mixed salad leaves, celery, carrot and tomato. Add a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• Divide tomato salad between bowls. Top with lamb meatballs, spooning over any remaining glaze from the pan. • Drizzle with garlic sauce and garnish with flaked almonds to serve. Enjoy!
