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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Gluten-free pasta bakes just got a major upgrade! We’ve paired juicy lamb meatballs with risoni, vegies and classic Greek aromatics for a satisfying dinner that feeds a crowd.
1 Preheat oven to 160°C. In a bowl, combine lamb, breadcrumbs, onion, cumin and egg whites. Shape into 16 meatballs. Spray with oil.
2 In a large 2.5L or 10-cup capacity flameproof ovenproof dish, heat oil over medium heat. Add meatballs and cook, turning occasionally, for 5 minutes until browned. Transfer meatballs to a plate.
3 Add remaining oil to dish. Cook carrot and fennel, stirring, for 3 minutes until soft. Add risoni, stock and garlic, and stir to combine. Add stock mixture, canned tomatoes and tomato paste. Stir to combine and bring to the boil. Remove from heat, add meatballs and cover with lid or foil. In the preheated oven, bake for 35 minutes, until risoni is tender and liquid has absorbed. Remove from oven, stir through baby spinach, cover and stand for 5 minutes.
4 Serve meatballs in sauce, topped with feta, lemon zest and reserved fennel fronds.
Process 1 slice gluten-free multigrain bread to make crumbs.
Calories 297 cal
Kilojoules 1244 kJ
Total fat 8 g
Saturated fat 3 g
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