Lamb Meatballs & Veggie Traybake
with Roast Veggies & Dill-Parsley Mayo
- Gluten(Wheat)
- Eggs
- Soy
There’s no fuss when you can make dinner on a tray and leave it in the oven to cook to perfection. Meatballs are flavoured in our favourite Nan’s seasoning and the veggies are roasted right beside them. Dollop with herby mayo to pull everything together. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Unfortunately, this week's tomato was in short supply, so we've replaced it with beetroot. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
2
potato
1
parsnip
1
beetroot
2
carrot
1 sachet
Zesty Chilli Salt
1 packet
lamb mince
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 bag
parsley
1 sachet
Nan's Special Seasoning
Not included in your delivery
1
olive oil
1
egg
(Contains: Eggs; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and parsnip into bite-sized chunks. • Cut beetroot into small chunks. Thinly slice carrot into rounds. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over zesty chilli salt and toss to coat. Roast for 10 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, combine lamb mince, Nan's special seasoning, fine breadcrumbs, the egg and a pinch of salt in a medium bowl. • Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (4-5 per person).
• Remove veggies from the oven, then add meatballs to the oven tray. Bake until meatballs are golden and cooked through and veggies are tender, 15-20 minutes. • When veggies and meatballs are done, add a drizzle of balsamic vinegar to the tray and gently toss to coat.
• Divide Nan's lamb meatballs and roast veggie traybake between plates. • Dollop over dill & parsley mayonnaise and tear parsley to serve. Enjoy!
