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 385 cal

Kilojoules 1610 kJ

Protein 41 g

Total fat 11 g

Saturated fat 4 g

Carbohydrates 25 g

Sugar 12 g

Dietary fibre 15 g

Sodium 810 mg

Calcium 380 mg

Iron 9 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.