Lamb and Feta Meatballs

with Ratatouille
Ratatouille is a classic French Provençal stew packed with late summer vegetables.
1,271 Reviews
Cals 934 · Prot 50 · Carbs 43 · Fat 63
Low-Carb
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35 min
Lamb and Feta Meatballs with Ratatouille
Ratatouille is a classic French Provençal stew packed with late summer vegetables.
1,271 Reviews
Cals 934 · Prot 50 · Carbs 43 · Fat 63
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Meatballs
Lamb mince
350 Grams
Fresh mint
10 Grams
Eggs 5*
1 Piece
Feta cheese 4*
100 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Tamari 9*
15 ML
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
Chopped tomatoes
400 Grams
Brown sugar
10 Grams
Chicken stock cube 4*5*9*15*
0.5 Piece
Pine nuts 2*
20 Grams

Allergens

*5 Eggs, *4 Milk, *9 Soya, *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.

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. Chop the 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.
Make tomato sauce

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, 0.5/0.5/1 stock cube and sugar. Simmer for 10-15 min.
Make meatballs

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.
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.
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.
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