Moroccan Lamb Meatball and Pumpkin Tray Bake

Moroccan Lamb Meatball and Pumpkin Tray Bake

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 5, 2017.
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It’s ok if your tomatoes burst, this will give flavour to the dish.

Ingredients

MOROCCAN LAMB MEATBALL AND PUMPKIN TRAY BAKE

  • 1 bag chopped pumpkin
  • 1 courgette
  • 1 punnet cherry tomatoes
  • 10 lamb meatballs
  • 1 tablespoon Moroccan spice mix

HUMMUS

  • 1 pottle hummus
  • 2 tablespoons mayonnaise

TO SERVE

  • ½ bag baby spinach leaves
  • 1 pottle feta cheese

Steps

  1. oven to 230°C. Preheat a large, heavy roasting tray with a lip (without baking paper).
  2. Roughly chop pumpkin into 2cm bite-size pieces and slice courgette 2cm.
  3. Place in preheated roasting tray along with cherry tomatoes, lamb meatballs, Moroccan spice mix and a drizzle of oil. Gently toss to combine using a fish slice. Cook for 20 minutes, or until the pumpkin is tender and the meatballs are cooked through. Turn once during cooking.
  4. Mix together hummus and mayonnaise in a small bowl and set aside.
  5. When the Moroccan lamb meatball and pumpkin tray bake is cooked, toss through spinach leaves and crumble over feta cheese.
  6. Divide Moroccan lamb meatball and pumpkin tray bake between plates. Top with a drizzle of hummus.

Nutritional Information

Energy 1849 kj
442 kcal
Protein 32.5g
Carbohydrate 21.0g
Fat 24.2g