Ingredients
500g lamb mince
1 small onion
grated
1 cup carrot
grated
½ ground cumin
1 salt
for meatballs
½ ground pepper
approx
2 tbsp fresh mint
shredded, or 1 teaspoon dried
2 tbsp olive oil
1 onion
diced
1 large garlic clove
minced
2 tbsp tomato paste
2 x 400g tin whole tomatoes
strained and chopped
1 tsp dried oregano
1 salt
for sauce
Equipment
- 1 large bowl
- 1 oven tray
- 1 cooking spray
- 1 medium to large saucepan
Instructions
- Preheat oven to 180°C. Spray an oven tray with cooking spray.
- To make the meatballs, add the lamb mince, grated small onion, grated carrot, ground cumin, 1 teaspoon salt, ½ teaspoon ground pepper, and mint together in a large bowl.
- Mix with your hands to combine and proceed to roll into tablespoon size balls.
- Carefully place meatballs in the tray without them touching.
- Place in the oven for 15 minutes.
- While the meatballs cook, prepare the sauce. In a medium to large saucepan, heat oil over medium heat.
- Add diced onions and sauté for 1-2 minutes, followed by garlic.
- After 2-3 minutes, add tomato paste, stir to combine and cook for 3-4 minutes. Once the tomato paste starts sticking to the bottom of pot, add diced tomatoes, oregano, and salt.
- Reduce heat to a simmer and cook for 15 minutes with the lid on.
- When meatballs are ready to come out of the oven, add them to the sauce, along with the excess meat juices.
- Cook for a further 15-20 minutes on a medium-low heat, stirring occasionally with the lid off.
- Serve in rolls, with polenta, rice, pasta etc.
Notes
Tip
When cooking with kids, it’s great for them to see you using herbs and spices.
Tip
Adding the juice from the meatballs gives your sauce a much richer flavour.
Variation
Serve with polenta for dinner or in wraps smothered in tzatziki for a delicious lunch.
Variation
Can also be served in rolls, with rice, or pasta.
