Save the Fennel fronds for garnish.
You could use white potatoes instead of sweet potatoes, or beef meatballs instead of lamb if you prefer
Pre heat oven to 200c gas 6 189c fan oven
Firstly, make the meatballs by hand: take about a tbsp of lamb mince per meatball, squish together in your hands and ball up then place onto a deep sided tray
Pour the Puréety Garden Mint glaze over the meatballs and roll around in the deep sided tray. When the meatballs are covered in the glaze, leave in the fridge for the glaze to develop (for at least 30 mins or overnight)
Bring a pan of salted water to the boil, then cook the wedges for 4-6 mins and drain
Toss the wedges in Puréety Garlic & Rosemary potato seasoning & 4 tbsp of olive oil. Lay out the wedges on a roasting tray and bake for 10 mins
On a separate tray, add the meatballs, lemon wedges, peppers, fennel & onions and spray with olive oil. Then bake alongside the wedges for 25 mins or until meatballs are cooked and the wedges/vegetables are golden brown
Take out of the oven and sprinkle with feta, olives & spinach
Puréety Gourmet Flavours Ltd. was launched in 2007 by award winning chef Gareth Pearson and incorporated as a Limited company early 2009. Initially manufacturing marinades, ready meal sauces and finished products for a number of leading U.K food service providers.
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