Tasty meatball bake

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

Save to favs/meal planning

See favs

Serves: 4

Time to make: 50 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

3 medium potatoes, cut in chunks

3 parsnips, cut in chunks

¼ cup breadcrumbs

400g lamb mince

2 medium red onions, halved

1 egg

⅓ cup fresh mint, chopped

spray oil

1 cup cherry tomatoes

Instructions

Stay Awake

1 Preheat oven to 200ºC. Place potatoes and parsnips in a pan of boiling water and cook for 8 minutes.

2 Meanwhile, to prepare meatballs, place breadcrumbs in a bowl with mince. Finely chop half an onion and add to bowl with egg and half the mint. Mix together until well blended. Shape into 12 small meatballs.

3 Drain potatoes and parsnips. Spray a large ovenproof dish with some oil and add meatballs with potatoes, parsnips and the remaining onion halves, cut in wedges. Spray with oil. Cook for 25-30 minutes, turning once halfway through cooking.

4 Add tomatoes for the final 5 minutes cooking. Serve meatballs and veges sprinkled with the remaining fresh mint.

Variations

Make it gluten free: Use gluten-free breadcrumbs.

HFG tip

Make sure potatoes and parsnips are cut in even-sized chunks so they cook in the same amount of time.
It is important to have a large ovenproof dish so that veges can cook and brown evenly, too.

Nutrition Info (per serve)

Calories 359 cal

Kilojoules 1500 kJ

Protein 32 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 12 g

Dietary fibre 7 g

Sodium 150 mg

Calcium 100 mg

Iron 3.5 mg

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.

Save to favs/meal planning

See favs PRINT