Lamb and Feta Meatballs

with Ratatouille
Ratatouille is a classic French Provençal stew packed with late summer vegetables.
1,668 Reviews
Cals 780 · Prot 61 · Carbs 40 · Fat 48
Low Carb
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45 min
Lamb and Feta Meatballs with Ratatouille
Ratatouille is a classic French Provençal stew packed with late summer vegetables.
1,668 Reviews
Cals 780 · Prot 61 · Carbs 40 · Fat 48
Low Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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) 3264 / 780
Fats (g) 47.9
of which saturated (g) 21
Carbohydrates (g) 40
of which sugars (g) 24
Fibers (g) 12.5
Proteins (g) 60.5
Salt (g) 7.6
*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

Roast vegetables

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.
Make tomato sauce

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 0.5/0.5/1 stock cube and sugar. Simmer, covered, for 15 min.
Make meatballs

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 8/12/16 meatballs.
Tip! Add regular cheese to their meatballs and leave out the mint.
Toast nuts

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.
Fry meatballs

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.
Serve

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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