Moroccan Lamb Meatballs
A perfect balance of tomato with the spices of Moroccan sauce helps add flavour, yet keeps the dish mild to suit the palates of aged care residents.
Ingredients
Lamb Meatballs
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Lamb mince 1 kg
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Onions 111 g
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Carrots, grated 100 g
Moroccan Sauce
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Oil 40 ml
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Diced Capsicum 100 g
Polenta Mash
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Water, hot 1 l
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Butter, unsalted 50 g
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Polenta 100 g
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KNORR Instant Mashed Potato Mix 4 kg 120 g
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Parmesan, grated 50 g
Preparation
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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.
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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.
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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.
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Serving Suggestion
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Serve with sliced brown bread, butter and a vegetable salad.
Tip – Turn meatballs into rissoles or savoury mince as an option.
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