Com­fort­ing lamb meat­balls

What are we hav­ing for din­ner tonight? Try this sim­ple recipe to solve that ques­tion.

The Tribune (NZ) - - COMMUNITY COOKBOOK -

The mix­ture for these tasty meat­balls can be com­bined and rolled in ad­vance, or you can cook the whole meat­ball and sauce el­e­ment of the recipe ahead of time.

Then all you will need to do is cook the pasta and pre­pare the salad when you are ready to eat.

BAKED LAMB MEAT­BALLS WITH TOMATO SILVERBEET SAUCE, SPAGHETTI AND SALAD Serves: 5 Prep time: 20 min Cook­ing time: 25 min

Baked lamb meat­balls 500g lamb mince 1⁄2 cup fine bread­crumbs 1 car­rot, grated 1 egg 1 ta­ble­spoon finely chopped rose­mary leaves 1 ta­ble­spoon chopped oregano leaves 1⁄2 brown onion, finely diced 1⁄2 tea­spoon salt Tomato silverbeet sauce and spaghetti 1⁄2 brown onion, finely diced 1 clove gar­lic, thinly sliced 600-700ml jar tomato pas­sata 1 tea­spoon sugar 3-4 stalks silverbeet, white stalks re­moved, leaves thinly sliced (3 cups to­tal) 1 cup grated moz­zarella cheese 400g dried spaghetti Salad 1 let­tuce, roughly chopped 2 toma­toes, diced 1cm 1⁄2 tele­graph cu­cum­ber, diced 1cm 2 tea­spoons olive oil juice of 1⁄2 a le­mon

Pre­heat oven and a large casse­role/ lasagne style dish to 230°C. Com­bine all baked lamb meat­ball in­gre­di­ents in a medium bowl and mix well us­ing clean hands. Use a ta­ble­spoon to mea­sure mix­ture and roll into golf-ball sized balls. Put into pre­heated bak­ing dish and bake for 10 min­utes. Bring a large pot of salted wa­ter to the boil. While meat­balls bake, pre­pare sauce; heat a driz­zle of olive oil in a medium pot on medium heat. Fry onion and gar­lic for 2-3 min­utes, un­til soft­ened and just start­ing to colour. Add pas­sata and sugar and bring to the boil then add silverbeet. Sim­mer for 2min­utes un­til wilted and sea­son with salt and pep­per. Re­move meat­balls from oven and pour sauce over to cover. Sprin­kle with cheese and bake a fur­ther 10 min­utes, un­til cheese is melted and golden. While meat­balls are bak­ing, cook spaghetti in pot of boiling wa­ter for 10-12 min­utes un­til al dente (just ten­der). Drain and re­turn to pot with a driz­zle of olive oil to pre­vent stick­ing. In a large bowl, toss all salad in­gre­di­ents to­gether and sea­son with salt and pep­per. To serve, di­vide spaghetti be­tween plates and top with baked lamb meat­balls and sauce. Serve salad on the side.

PHOTO: MY FOOD BAG

Easily made in ad­vance, and eas­ier for the fam­ily to en­joy.

NA­DIA LIM

IN AS­SO­CI­A­TION WITH MY FOOD BAG

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