Baked Lamb Albóndigas with Tomato Capsicum Sauce

Baked Lamb Albóndigas with Tomato Capsicum Sauce

Ready in 50 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 10, 2018.
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Ingredients

ALBÓNDIGAS

  • 250g lean ground lamb
  • ¼ brown onion, finely diced
  • ¼ carrot, grated
  • 1½ tsp lamb spice mix
  • ¼ tsp salt
  • 1 Tbsp finely chopped parsley
  • ½ tsp oil or spray oil

SAUCE

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

TO SERVE

  • 30g feta cheese, crumbled
  • 2 Tbsp chopped parsley

Steps

  1. Preheat oven and preheat a medium casserole/ lasagne-style dish to 220ºC.
  2. To serve, spoon albóndigas with sauce into bowls. Top with feta and parsley.
  3. 2. Prep albóndigas. Combine all albóndigas ingredients (except oil) in a medium bowl and mix well. Dampen hands and shape mixture into golf ball-sized balls. Set aside on a plate or tray.
  4. Prep sauce veggies.
  5. Cook sauce. Heat oil in a medium fry-pan (with a lid) on medium-high heat. Cook onion for 2-3 minutes, until softened. Add carrot and Spanish herb mix and cook, stirring, for a further 1 minute
  6. Add all remaining sauce ingredients (except vinegar), stir well, cover and bring to a simmer. Reduce heat to medium to cook for 5 minutes, stirring once.
  7. Cook meatballs. Carefully remove preheated dish from oven and add oil. Add meatballs to dish and bake for 10 minutes.
  8. Finish sauce. Remove lid and cook for a further 4-5 minutes, stirring occasionally, until thickened slightly. Stir through vinegar and season.
  9. Finish meatballs. After 10 minutes, remove meatballs from oven and spoon sauce over meatballs to cover. Bake a further 8-10 minutes, until meatballs are cooked through.
  10. Prep garnishes.

Nutritional Information

Energy 1537 kj
367 kcal
Protein 37.0g
Carbohydrate 23.2g
Fat 12.2g