Lamb and vege meatballs with spiced lentils

These smashing lamb and vege meatballs are easy to make and big on flavour – a simple, healthy dinner for the whole family!

Serves: 2

Time to make: 30 mins

Ingredients

More weights & measures

200g lamb mince
1 carrot, grated
1 cup finely chopped mushrooms (portobello or Swiss brown)
½ leek, finely chopped
½ cup chopped parsley, plus extra, to serve
½ teaspoon chilli flakes (optional)
½ teaspoon celery salt
1 tablespoon smoked paprika, plus 1 teaspoon for lentil mix
1 egg
400g can lentils in spring water, drained and rinsed
½ cup salt-reduced chicken stock
1 teaspoon ground cumin
2 cups chopped kale or silver beet leaves, large stalks removed
2 tablespoons plain low-fat yoghurt, to serve
zest of lemon lemon to garnish (optional)

Instructions

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1 Preheat oven to 200°C. Line a baking dish with baking paper. In a large bowl, thoroughly combine lamb mince, carrot, mushrooms, leek, parsley, chilli, celery salt, 1 tablespoon of the paprika and egg. Form mixture into small balls, about the size of a golf ball, and place on baking dish. Cook in the oven for 20-25 minutes, turning half-way through cooking time.

2 Meanwhile, in a saucepan, place lentils, stock, remaining 1 teaspoon paprika and cumin over a medium heat and bring to a simmer. Simmer gently for 5 minutes. Add water if you need more liquid. Add kale and cook till soft.

3 Serve meatballs with spiced lentils and yoghurt, garnished with parsley and lemon zest if desired.

Variations

Make it gluten free: Check stock and ground spices are gluten free.

Nutrition Info (per serve)

Calories 385cal

Kilojoules 1610kJ

Protein 41g

Total fat 11g

–Saturated fat 4g

Carbohydrates 25g

–Sugars 12g

Dietary fibre 15g

Sodium 810mg

Calcium 380mg

Iron 9mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.