MEATBALLS WITH GREEN YOGHURT SAUCE AND A GARLICKY SWEET POTATO MASH

Lamb can be expensive. Our solution? Meatballs made with half lamb mince and half beef mince and a blend of spices to give the flavour of Mediterranean roast lamb. We also swopped roast potatoes for mashed sweet potato. MAKES 35-40 SMALL MEATBALLS Preparation: 20 min Cooking: 16-20 min SPICE MIX 5ml (1t) turmeric 15ml (1T) ground

coriander 15ml (1T) ground cumin pinch of ground

cinnamon 60ml (¼c) olive oil 2 garlic cloves, crushed juice of 2 lemons and

grated zest of 1 lemon large handful of fresh

parsley, chopped MEATBALLS 1kg mince (mixture of

beef and lamb) 2 slices bread, soaked

in milk 1 egg salt and pepper TO SERVE green yoghurt sauce

(see recipe) garlicky sweet potato

mash (see recipe) baked pumpkin

fritters (see recipe) toasted sunflower seeds and mint to garnish Preheat the oven to 180°C. 1 Spice mix Mix the ingredients. 2 Meatballs Put the mince, bread and egg in a mixing bowl. Season with salt and pepper, add the spice mix and use your hands to mix through. 3 Shape into meatballs, arrange on a baking sheet and bake for 15-20 minutes or until just done. 4 Serve with the sauce and veggies. Garnish with sunflower seeds and mint. GREEN YOGHURT SAUCE MAKES 500ml (2C) Preparation: 10 min 500ml (2C) full-cream yoghurt 30g fresh coriander,

chopped 15g fresh mint,

chopped 5ml (1t) each chopped

garlic and ginger 1 green chilli salt and pepper Purée the ingredients in a blender until smooth. Chill until needed and serve with the meatballs. GARLICKY SWEET POTATO MASH MAKES 1 LITRE Preparation: 15 min 1 garlic bulb 1kg sweet potatoes, peeled and boiled until soft 60ml (¼c) olive oil 30ml (2T) lemon juice a little grated lemon

zest salt and pepper Microwave the garlic bulb for 2-3 minutes on high. Slice off the top and squeeze out the soft flesh into a blender. Add the rest of the ingredients and blend until smooth. (Turn over)