Adapt for Adults/Toddlers Rather than blending the vegetables to a smooth puree, leave it quite chunky
Time Save The sweet potato and the vegetables can be cooked the day before.
“Leftovers Try stirring chopped up cold meatballs through a couscous salad, or sprinkle over hummus spread on pitta bread
Moroccan Sweet Potato Lamb Meatballs
- 1 medium sweet potato baked and cooled,
- 1 dsp olive oil
- 1 red capsicum pepper, diced
- 1 medium zucchini courgette, diced
- 2 carrots sliced
- 1 large garlic clove crushed
- 500 g Lamb mince
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 egg beaten
- Black pepper
- You will need 2-3 porcelain/pyrex baking dishes, lightly greased with olive oil. (I find metal baking trays tend to burn the meatballs)
- Preheat the oven to 200˚C/400˚F.
- Heat the oil in a medium saucepan and over a low heat fry the capsicum, zucchini and carrot for 10 minutes, until soft then add the garlic and cook for another couple of minutes stirring occasionally.
- Cool, then blend with the cooked sweet potato flesh to a smooth puree.
- Either blend the lamb mince until smooth or mash with a fork until relatively smooth, then add the vegetable puree, cumin, coriander, turmeric and cinnamon, followed by the beaten egg. Season with black pepper and mix well.
- Form into walnut-sized balls and place on to lightly greased baking dishes and bake for 15 minutes until cooked through.
- To freeze, cool completely then freeze on baking trays lined with baking parchment, making sure the meatballs aren’t touching each. Once completely frozen, place into bags or Tupperware. Defrost in the fridge.