Lamb and Feta Meatballs

with Ratatouille
Ratatouille is a classic French Provençal stew packed with late summer vegetables.
Cals 763 · Prot 53 · Carbs 48 · Fat 46
Low-Carb
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35 min
photo
Ratatouille is a classic French Provençal stew packed with late summer vegetables.
Cals 763 · Prot 53 · Carbs 48 · Fat 46
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Meatballs
Lamb mince
350 Grams
Fresh mint
10 Grams
Eggs
1 Piece
Feta cheese
100 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Tamari
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
0.5 Piece
Pine nuts
20 Grams

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.

Before you start

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

Instructions

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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.
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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. 
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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.
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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.
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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.
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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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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