Saucy Lamb Meatball & Steamed Veggie Bar

• Meanwhile, chop broccoli (including stalk!) into 
small florets. Thinly slice carrot into sticks. Finely 
chop brown onion (see ingredients).
• In a medium bowl, combine lamb mince, Aussie 
spice blend, fine breadcrumbs, the egg and a good 
pinch of salt.
• Using damp hands, roll heaped spoonfuls of lamb
mixture into small meatballs (4-5 per person). 
Transfer to a plate. 

Little cooks: Join the fun by helping combine the 
ingredients and shaping the mixture into meatballs! 
Make sure to wash your hands well afterwards.  

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Add meatballs, turning, until browned and cooked 
through, 8-10 minutes.
• Transfer to a bowl and set aside.  

TIP: Cook meatballs in batches if your pan is getting 
crowded.

• While meatballs are cooking, add broccoli, carrot 
and a generous splash of water to a microwave-safe 
bowl, then cover with a damp paper towel.
• Microwave veggies on high until just tender,  2-4 minutes.
• Drain veggies, then return to the bowl, season to 
taste with salt and pepper, drizzle with olive oil and 
cover to keep warm. 

• Wipe out frying pan and return to medium-high heat 
with a drizzle of olive oil.
• Cook onion, until tender, 3-5 minutes.
• Stir in passata, stock concentrate, Italian herbs 
(see ingredients), the water, butter and a pinch of 
sugar, then simmer, until slightly reduced, 2-3 minutes.
• Return meatballs to the pan, tossing to coat, until heated through, 1 minute. 
• Season to taste with pepper.