Tandoori-Style Lamb Meatballs
with Roasted Veggies & Yoghurt
Turn your standard veggies into a medley of flavours which are complemented by the tandoori flavours laced around these lamb meatballs. With Greek-style yoghurt to bring it all together, you'll get max flavour in every bite.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
Potato
1
Carrot
1
Zucchini
1 packet
Lamb Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Tandoori Paste
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
¼ tsp
salt
1 tsp
brown sugar
¼ cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• While veggies are roasting, in a medium bowl, combine lamb mince, the egg and fine breadcrumbs. Add the salt and a good pinch of pepper. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Add meatballs, turning, until browned and cooked through, 8-10 minutes.
TIP: Cook the meatballs in batches if your pan is getting crowded!
• In the last minute of cook time, add tandoori paste, the brown sugar, water and cook, until slightly thickened, 1 minute. • Remove pan from heat, then add a dollop of Greek-style yoghurt.
• When the veggies are done, remove tray from the oven and stir through baby spinach leaves and a drizzle of white wine vinegar.
• Divide roasted veggies between plates. • Top with tandoori-style lamb meatballs. Dollop over remaining Greek-style yoghurt. • Sprinkle over flaked almonds to serve. Enjoy!
