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450 g (1 lb) carrots, grated
400 g (14 oz) pack lean lamb mince
1 clove garlic, crushed
50 g (2 oz) brown breadcrumbs
2 tbsp chopped mint
1 tsp each of ground cumin and coriander
1⁄2 tsp dried chilli flakes
1 egg yolk
1 onion, chopped
1 x 700 g bottle passata sauce with basil
Place half of carrot in a bowl with mince, garlic, breadcrumbs, mint, spices and egg. Mix well. Divide into 28 pieces then roll each into a small ball. Chill for 20 minutes.
Heat a little oil in a large non-stick frying pan. Cook meatballs over a high heat for about 8 minutes, turning occasionally, until golden brown all over. Stir in onion and remaining carrot. Continue frying for a further 2 minutes. Pour in passata, season with salt and pepper, then cover and simmer for 8 minutes, or until sauce has thickened slightly and vegetables are tender.
(Serves 4) 391 cals per serving
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