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Spiced lamb meatballs

Name: Spiced lamb meatballs
Cook time: 30 min
Yield: 1
Cuisine: Nabeul / Tunisia

with tagine sauce and feta yoghurt

Ready in around 30 mins

RECIPE FACT:

Tagines are believed to be of nomadic Berber origin, serving as portable ovens that could be easily picked up and moved. The Romans may have introduced the use of ceramic to make the pots.

Nutritional Info:

Energy: 2,489kJ (595kcal)
Protein: 43g
Carbohydate: 50g
Sugars: 16g
Fat, total:26g
Saturated:7g
Sodium:1,089mg
Contains:Almonds, Milk

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Using half the carrot, peel and cut in half lengthways then cut into 1 cm halfmoons on the diagonal. Slice the roasted capsicum into 1 cm strips. Remove the Italian parsley leaves from the stalks and roughly chop.
2. TO COOK THE VEGETABLES:
Line an oven tray with baking paper. Empty the steamed potatoes onto the tray with the carrot. Drizzle with oil and season with salt and pepper. Bake in the oven for 10-12 mins. Add the chickpeas and capsicum then bake for a further 8-10 mins.
3. TO PREPARE AND COOK THE MEATBALLS:
Place the marinated lamb mince in a bowl with a drizzle of oil, season with salt and pepper then mix well to combine. Dampen your hands with water to help stop the mince from sticking then form into meatballs just smaller than golf balls. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the meatballs and cook for 4-5 mins, turning regularly to caramelise. Add the tagine sauce and bring to a simmer for 1-2 mins or until the meatballs are cooked.
TO SERVE:
Place the roasted vegetables onto a plate then top with the meatballs in tagine sauce. Dollop with feta yoghurt and sprinkle over toasted almonds and chopped Italian parsley.