Cheesy Lamb Meatball Bake
with Fries & Mixed Salad
The trick to keeping these lamb meatballs succulent and moist is a fabulous sauce, and once you’ve mastered how to perfectly balance the flavours in yours you’ll never look back.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
2 unit
potatoes
2 clove
garlic
½ unit
brown onion
1 unit
carrot
1 packet
lamb mince
1 packet
fine breadcrumbs
(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)1 sachet
garlic & herb seasoning
1 packet
tomato paste
½ tin
crushed & sieved tomatoes
½ sachet
Italian herbs
1 sachet
beef-style stock powder
1 packet
shredded Cheddar cheese
(ContainsMilk)1 bag
mixed salad leaves
Not included in your delivery
olive oil
1 unit
egg
(ContainsEggs)½ cup
water
1 tsp
balsamic vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time!
Finely chop the garlic. Thinly slice the brown onion (see ingredients list). Grate the carrot (unpeeled). In a medium bowl, combine the lamb mince, fine breadcrumbs, garlic & herb seasoning, egg and 1/2 the garlic. Using damp hands, take a heaped spoonful of lamb mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. You should get about 4 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning, until browned, 4-5 minutes. Transfer to a medium baking dish. TIP: The meatballs will finish cooking in step 5!
Return the frying pan to a medium-high heat with a drizzle of olive oil, if needed. Add the onion and carrot and cook, stirring regularly, until softened, 4-5 minutes. Add the tomato paste and the remaining garlic and cook until fragrant, 30 seconds. Add the crushed & sieved tomatoes (see ingredients list), water, Italian herbs (see ingredients list) and beef-style stock powder. Bring to the boil, then reduce the heat to medium-low and simmer until slightly thickened, 3-4 minutes. Season to taste. TIP: If the sauce is too thick, stir through a dash more water.
Pour the sauce over the meatballs in the baking dish, then sprinkle over the shredded Cheddar cheese. Bake until the meatballs are cooked through and the cheese has melted, 8-10 minutes. While the meatballs are baking, combine a drizzle of olive oil and the balsamic vinegar in a medium bowl. Add the mixed salad leaves and toss to coat.
Divide the cheesy lamb meatball bake, fries and mixed salad between plates.