Lamb and Feta Meatballs

Name: Lamb and Feta Meatballs with Ratatouille
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lamb mince; 10 Grams of Fresh mint; 15 ML of Tamari; 1 Tsp of Black pepper; 100 Grams of Feta cheese; 1 Piece of Red pepper; 2 Piece of Small zucchini; 1 Piece of Eggplant; 3 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Piece of Red onion; 2 Piece of Garlic cloves; 2 Grams of Dried oregano; 200 Grams of Tomato passata; 200 ML of Water; 1 Piece of Chicken stock cube; 10 Grams of Brown sugar; 10 Grams of Pine nuts

with Ratatouille

Ratatouille is a classic French Provençal stew packed with late summer vegetables.

246 Reviews

Cals 786 · Prot 60 · Carbs 40 · Fat 48

Low Carb

45 min

Lamb and Feta Meatballs with Ratatouille

Ratatouille is a classic French Provençal stew packed with late summer vegetables.

246 Reviews

Cals 786 · Prot 60 · Carbs 40 · Fat 48

Low Carb

Ingredients

Meatballs

Lamb mince

350 Grams

Fresh mint

10 Grams

Tamari 9*

15 ML

Black pepper

0.5 Tsp

Feta cheese 4*

100 Grams

Ratatouille

Red pepper

1 Piece

Small zucchini

2 Piece

Eggplant

1 Piece

Olive oil

3 Tbsp

Salt

1 Tsp

Black pepper

0.5 Tsp

Red onion

1 Piece

Garlic cloves

2 Piece

Dried oregano

2 Grams

Tomato passata

200 Grams

Water

200 ML

Chicken stock cube 4*5*9*15*

0.5 Piece

Brown sugar

10 Grams

To serve

Pine nuts 2*

10 Grams

Allergens

*9 Soya, *4 Milk, *5 Eggs, *15 Celery, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3288 / 786
Fats (g)	47.9
of which saturated (g)	21
Carbohydrates (g)	40
of which sugars (g)	24
Fibers (g)	12.5
Proteins (g)	60.4
Salt (g)	7.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast vegetables

Preheat the oven to 220°C/200°C fan. De-seed and chop the pepper into bite-size pieces. Chop the zucchini and eggplant into bite-size pieces. Add the vegetables to a lined baking tray. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper. Toss to coat. Bake for 25 min.

2 Make tomato sauce

Meanwhile, peel and finely chop the onion and garlic. Heat a large pan over a medium heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt. Fry for for 5 min. Add the garlic, oregano, tomato passata, measured water 0.5 stock cube and sugar. Simmer, covered, for 15 min.

3 Make meatballs

Meanwhile, strip and chop half of the mint leaves. Place the lamb mince, half of the chopped mint (reserve the rest for serving), tamari and pepper in a large bowl. With clean hands, knead until combined. Crumble in half of the feta cheese and mix until combined. With oiled hands, shape the mix into 8 meatballs.

Tip! Add regular cheese to their meatballs and leave out the mint.

4 Toast nuts

Heat a pan over a medium heat. Toast the pine nuts for 2 min until lightly browned. Remove the pine nuts from the pan and set aside. Reserve the pan.

5 Fry meatballs

Return the pan to a medium heat with a drizzle of olive oil. Fry the meatballs for 5-6 min until browned all over.

6 Serve

Once the vegetables are roasted, pour them into the tomato sauce. Check the seasoning. Serve the lamb meatballs over the ratatouille. Crumble the remaining feta cheese over the top. Garnish with the remaining chopped mint and the toasted pine nuts.

Tip! Serve with pasta for a carby version!

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