Baked Lamb Albondigas

Baked Lamb Albondigas

Ready in 50 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 13, 2017.
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With tomato capsicum sauce

Ingredients

BAKED LAMB ALBÓNDIGAS

  • 500g lean ground lamb
  • ½ brown onion, finely diced
  • ½ carrot, grated
  • 1 tablespoon lamb spice mix
  • ½ teaspoon salt
  • 1 tablespoon finely chopped parsley leaves and stalks
  • 1 teaspoon oil, for cooking (or use spray oil)

TOMATO CAPSICUM SAUCE

  • 1 teaspoon oil, for cooking (or use spray oil)
  • ½ brown onion, finely diced
  • ½ carrot, grated
  • 1 tablespoon Spanish herb mix
  • Pinch of chilli flakes/powder or cayenne powder (optional)
  • 100g roasted red capsicum, roughly chopped
  • ½ head cauliflower, diced 1-2cm
  • 1 can red kidney beans, drained and rinsed
  • 70g tomato paste
  • 1 can chopped tomatoes
  • 1 cup chicken or beef stock
  • 1 teaspoon salt
  • ½ teaspoon runny honey
  • 1 tablespoon balsamic vinegar

TO SERVE

  • 2 tablespoons parsley leaves and stalks
  • 50g feta cheese

Steps

  1. oven and a large casserole/lasagne-style dish to 220°C.
  2. Combine all baked lamb albóndigas ingredients (except oil) in a large bowl. Use clean hands to mix thoroughly. Dampen hands to shape into golf ball-sized balls. Set aside on a plate or tray.
  3. Prepare the sauce. Heat oil in a large fry-pan (with a lid) on medium-high heat. Cook onion for 2-3 minutes, until softened. Stir through carrot and Spanish herb mix and cook, stirring for a further 1 minute.
  4. Add all remaining tomato capsicum sauce ingredients (except balsamic vinegar), stir well, cover and bring to a simmer on high. Once simmering, reduce to medium to cook for 5 minutes, stir once. Remove lid and cook for a further 4-5 minutes, stirring occasionally, until thickened slightly. Stir through balsamic vinegar and season to taste with salt and pepper.
  5. While sauce is simmering, carefully remove preheated dish from oven, add measure of oil and move dish from side-to-side to distribute oil. Add meatballs to dish, shake dish slightly to cover meatballs in oil and return to oven to bake for 10 minutes.
  6. While meatballs bake, finely chop second measure of parsley. After 10 minutes, remove meatballs from oven and pour sauce over to cover. Shake dish gently to evenly distribute sauce. Bake a further 8-10 minutes, until meatballs are cooked through and sauce is bubbling.
  7. gently stir then spoon baked lamb albóndigas with tomato capsicum sauce into bowls. Crumble over feta and garnish with parsley.

Nutritional Information

Energy 1528 kj
365 kcal
Protein 36.9g
Carbohydrate 23.0g
Fat 12.3g