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Lamb Meatballs and Potato Bake with Roasted Vegetables

The Food Chain > Nutrition and HIV > Online Recipes > Lamb Meatballs and Potato Bake with Roasted Vegetables
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Lamb Meatballs and Potato Bake with Roasted Vegetables

Course Main Course
Cuisine British, European
Keyword Dairy Free, Lactose Free, Nut Free, Shellfish Free
Cook Time 45 minutes
Servings 5
Author Siobhan Lanigan

Ingredients

  • 500 g Lamb Mince
  • 50 g Breadcrumbs
  • 2-3 Garlic Cloves chopped
  • 1 Onion medium-sized, finely chopped
  • 1 tsp Chilli Flakes
  • 2 tbsps Flat leaf Parsley
  • 2 tbsps Fresh Mint
  • Vegetable Oil
  • 3 Ripe Tomatoes medium-sliced
  • 2 Large Potatoes
  • 3 Long Green Peppers cut into 5cm strips
  • 1/4 tsp Dried Red Chilli Flakes
  • 1/4 tsp Dried Oregano
  • 1 Tin Chopped Tomatoes
  • 450 ml Chicken Stock
  • Pinch Chilli Powder
  • 5 Onions sliced, medium
  • 1 tbsp Flat leaf Parsley for garnish
  • 500 g Any seasonal combination of carrots courgettes, parsnips, swede, beetroot

Instructions

  • Preheat oven to 190C/170C/gas 5.

For the meatballs:

  • Mix all the ingredients for the meatballs, except the olive oil and sliced tomatoes, together by hand.
  • Roll into 10 golf ball-sized balls, then slightly flatten them, but not so they are burger or patty shaped.
  • In a frying pan, lightly fry the meatballs in a little of the olive oil until just golden. Take them out and drain on kitchen paper.

For the potatoes:

  • Scrub but do not peel the potatoes and then cut into 1cm slices
  • Fry the potato slices briefly on each side so they aren’t cooked through but reach a golden colour, seasoning with salt and pepper as you cook them.
  • Transfer the potato slices to kitchen paper and wipe the pan out.

For the cooking liquor:

  • Pour the tin of tomatoes into a pan and add chicken stock, chilli powder and lots of black pepper.
  • Bring to a simmer.

Assembling the dish

  • Layer the bottom of a baking dish with potatoes and arrange the meatballs on top.
  • Scatter around the sliced onions and pepper pieces. Sprinkle everything lightly with chilli flakes and dried oregano.
  • Pour the cooking liquor carefully into the dish so that it comes roughly half way up the meat.
  • Finish by putting a slice of tomato on top of each meatball
  • Bake for 45 minutes. Add chopped parsley and serve

Accompaniment

    Roasted vegetables

    • Prepare the vegetables by peeling and chopping. Drizzle with some olive oil and add a pinch of dried mixed herbs and some crushed garlic (optional) some seasoning and then cook in the oven for about 30 – 40 minutes or until they are all cooked through. Some of the vegetables may need to be added after others as not all will need the same cooking time.
    • You may want to bring some to the boil before roasting but use judgement on this.

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