Lamb & spinach meatballs with spicy tomato sauce

Jan 16 12:44pm

Serves
4

Ingredients

500g lean minced lamb
1 tablespoon pine nuts, roughly chopped
1 red onion, finely diced
2 cloves garlic, crushed
2 teaspoons garam masala
1 egg, lightly beaten
2 tablespoons finely chopped coriander
2 tablespoons roughly chopped mint
150g baby spinach leaves, roughly chopped
olive oil spray
1 tablespoon hot mango chutney
700ml salt-reduced tomato passata (tomato puree)

Preheat the oven to 180°C.

Place the lamb, pine nuts, onion, garlic, garam masala,egg, coriander, mint and spinach in a large bowl. Mix together well, then roll into 12 even meatballs.

Heat a large non-stick frying pan over medium–high heat and spray lightly with olive oil. Cook the meatballs for 5 minutes until evenly brown, then transfer to an ovenproof ceramic dish.

Mix the chutney and tomato passata together and pour over the meatballs. Cover loosely with foil, place in the oven and cook for 20 minutes or until the meatballs are cooked through. Serve with salad.

1 serve = 1 1/2 units protein, 2 units vegetables