Ingredients
Lamb Meatballs
-
Lamb mince 1.0 kg
-
Onions 111.0 g
-
Carrots, grated 100.0 g
Moroccan Sauce
-
Oil 40.0 ml
-
Diced Capsicum 100.0 g
Polenta Mash
-
Water, hot 1.0 l
-
Butter, unsalted 50.0 g
-
Polenta 100.0 g
-
Parmesan, grated 50.0 g
Preparation
-
Lamb Meatballs
- Combine lamb, onions and carrot together and form into 50g meatballs.
- Place on an oven tray and cook at 180C for 5 minutes or until browned.
-
Moroccan Sauce
- Heat oil in a large sauce pan and lightly cook the capsicum.
- Combine KNORR Pronto Napoli and KNORR Moroccan Sauce GF, pour over the meatballs and continue to cook covered in the oven for an additional 30 minutes at 160 degree Celsius.
-
Polenta Mash
- Bring water to the boil. Add butter and polenta, cook for 2 minutes.
- Remove from heat, add KNORR Instant Mashed Potato Mix and parmesan.
-
Serving Suggestion
-
Serve with sliced brown bread, butter and a vegetable salad.
Tip – Turn meatballs into rissoles or savoury mince as an option.
-
