Lamb and Feta Meatballs
with Ratatouille
Instructions
1 Roast vegetables
Preheat the oven to 220°C/200°C fan. Chop the bell pepper and zucchini roughly. Peel the eggplants in a stripey pattern, then cut them into cubes. 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 chop the onion and garlic. Heat a large pan over a medium heat with a drizzle of olive oil. Add the onion and garlic, and fry with a pinch of salt for 5 min. Add the oregano, chopped tomatoes, stock cube and sugar. Simmer for 10-15 min.
3 Make meatballs
Meanwhile, place the lamb mince, half of the chopped mint, the egg, half of the feta cheese, tamari and pepper in a large bowl. With clean hands, knead for at least 3 min. With oiled hands, shape the mix into meatballs.
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.
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.
Tips for fussy eaters
Add regular cheese to their meatballs and leave out the mint. Serve with pasta.
Pro tip
The longer you knead the mince meat mixture for, the more tender your meatballs will become.
Ratatouille is a classic French Provençal stew packed with late summer vegetables.
Cooking Time: 35 min
Cals 763 · Prot 53 · Carbs 48 · Fat 46
Gluten-Free
Ingredients
Meatballs
Ratatouille
Ratatouille is a classic French Provençal stew packed with late summer vegetables.
Cooking Time: 35 min
Cals 763 · Prot 53 · Carbs 48 · Fat 46
Gluten-Free
Instructions
1 Roast vegetables
Preheat the oven to 220°C/200°C fan. Chop the bell pepper and zucchini roughly. Peel the eggplants in a stripey pattern, then cut them into cubes. 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 chop the onion and garlic. Heat a large pan over a medium heat with a drizzle of olive oil. Add the onion and garlic, and fry with a pinch of salt for 5 min. Add the oregano, chopped tomatoes, stock cube and sugar. Simmer for 10-15 min.
3 Make meatballs
Meanwhile, place the lamb mince, half of the chopped mint, the egg, half of the feta cheese, tamari and pepper in a large bowl. With clean hands, knead for at least 3 min. With oiled hands, shape the mix into meatballs.
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.
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.
Tips for fussy eaters
Add regular cheese to their meatballs and leave out the mint. Serve with pasta.
Pro tip
The longer you knead the mince meat mixture for, the more tender your meatballs will become.
Ingredients
Meatballs
Ratatouille
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