Baked Lamb Albondigas

Baked Lamb Albondigas

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, August 13, 2017.
Order Now
Order Now

with tomato capsicum sauce

Ingredients

BAKED LAMB ALBÓNDIGAS

  • 250g lean ground lamb
  • ¼ brown onion, finely diced
  • ¼ carrot, grated
  • 1½ teaspoons lamb spice mix
  • ¼ teaspoon salt
  • 1 tablespoon finely chopped parsley leaves and stalks
  • ½ teaspoon oil, for cooking (or use spray oil)

TOMATO CAPSICUM SAUCE

  • ½ teaspoon oil, for cooking (or use spray oil)
  • ¼ brown onion, finely diced
  • ¼ carrot, grated
  • 1½ teaspoons Spanish herb mix
  • Pinch of chilli flakes/powder or cayenne powder (optional) ▲
  • 50g roasted red capsicum, roughly chopped
  • ¼ head cauliflower, diced 1-2cm
  • ½ can red kidney beans, drained and rinsed
  • ½ tub tomato paste
  • 1¼ cups canned chopped tomatoes
  • 1/3 cup chicken or beef stock
  • ½ teaspoon salt
  • ¼ teaspoon runny honey
  • 1½ teaspoons balsamic vinegar

TO SERVE

  • 2 tablespoons parsley leaves and stalks
  • 25g feta cheese

Steps

  1. oven and a medium casserole/lasagne-style dish to 220°C.
  2. Combine all baked lamb albóndigas ingredients (except oil) in a medium 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 medium 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 heat. Once simmering, reduce to medium to cook for 5 minutes, stirring 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 1566 kj
374 kcal
Protein 37.3g
Carbohydrate 24.4g
Fat 12.2g