Lamb Meatballs, Chunky Kumara and Homemade Tomato Sauce

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This is definitely one the kids will love.  This dish will easily serve 4 people, add some bacon wrapped prawns to flesh it out and serve this as finger food for your next dinner party!

I used:

  • 1 large Kumara (sweet potato), scrubbed clean and cut into chunks
  • 400gms premium lamb mince (little to no fat)
  • 2 cloves garlic, finely diced
  • 1 brown onion, finely diced
  • 1/4 tsp cumin
  • 1/4 tsp ground coriander seeds
  • 2 tbs fresh flat leaf parsley, chopped
  • 1 egg, lightly beaten
  • salt and pepper
  • olive oil

Pre-heat the oven to 180 degrees celcius.  Scrub the kumara and cut into thick chunks.  Toss through some olive oil, salt and pepper.  Place on a tinfoil covered baking tray, evenly spaced and cook for 20-25 minutes.

Next make the meatball mixture.  In a large mixing bowl, combine the lamb, egg, cumin, coriander seeds, parsley, salt and pepper.  You will need to knead the mixture for a couple of minutes to bind the proteins together.  Heat a heavy based frying pan to a medium heat, add a healthy amount of olive oil.  Roll the lamb mixture into small balls and cook in batches, draining on a paper towel to remove the excess oil.

TOMATO BASED DIPPING SAUCE

  • 1 can Italian chopped tomatoes
  • 1 brown onion, finely diced
  • 3 garlic cloves, finely diced
  • 4 tbs basil, roughly chopped
  • salt and pepper
  • olive oil

Bring a medium sized saucepan to a medium heat, add the olive oil and cook the onions, garlic, salt and pepper until soft.  Add the chopped tomatoes and reduce the sauce by half, simmering on a low heat for 20 minutes.  Stir through the fresh basil just before serving.  You can also grate parmesan cheese into the sauce just before serving for an added element of flavour.

 

Enjoy!