There are four different vegetables hidden inside these fragrant lamb meatballs, which not only add flavour but help make the meat go further. We often eat them with couscous, on pasta, or cold for a picnic lunch.
Moroccan Sweet Potato Lamb Meatballs
Ingredients
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
500g Lamb mince
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp cinnamon
1 egg, beaten
Black pepper
Method
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.