Minted Lamb Meatballs & Sweet Potato Traybake
Roasted garlic & rosemary sweet potato wedges, minted lamb meatballs. roasted peppers, fennel & onions finished with olives, feta & baby leaf spinach.
Save the Fennel fronds for garnish. You could use white potatoes instead of sweet potatoes, or beef meatballs instead of lamb if you prefer
Cooking Method
- 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
Ingredients
- 600g Sweet Potatoes , Peeled and cut into wedges
- 500g Lamb Mince
- 1each Red Onion , Cut into wedges
- 1each Fennel , Sliced finely
- 1each Red Pepper , Chopped
- 100g Feta Cheese
- 45g Olives
- 20g Baby Leaf Spinach
- 1each Lemon , Cut into wedges
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