Baked Lamb Albóndigas with Tomato Capsicum Sauce

Baked Lamb Albóndigas with Tomato Capsicum Sauce

Ready in 50 minutesServes 4
This dish most recently appeared in Fresh Start Lite 20 on Sunday, June 10, 2018.

Ingredients

ALBÓNDIGAS

  • 500g lean ground lamb
  • ½ brown onion, finely diced
  • ½ carrot, grated
  • 1 Tbsp lamb spice mix
  • ½ tsp salt
  • 1 Tbsp chopped parsley
  • 1 tsp oil or spray oil

SAUCE

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

TO SERVE

  • 50g feta cheese, crumbled
  • 2 Tbsp chopped parsley

Steps

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

Nutritional Information

Energy 1524 kj
364 kcal
Protein 35.7g
Carbohydrate 26.9g
Fat 11.9g