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Lamb Meatballs

What’s great about it?

These quesadillas make the perfect leftover lunch for your kiddies and are great eaten cold! With six different kinds of veg and each serving providing 1 and a half serves of veg, you can rest easy knowing the kids are getting the nutrition they need to help them succeed throughout the school day.

Serves: 4 (makes 12)               Prep Time: 10 minutes               Cook Time: 10 minutes

Fruit & Veggies: 1 serve per portion

Ingredients 

250g lamb mince

1 onion, finely chopped

1 carrot, grated

1/3 cup breadcrumbs

1 teaspoon cumin, ground

1 teaspoon garlic powder

2 tablespoons fresh parsley, chopped

1/2 egg

Cracked black pepper

2 tablespoons olive oil

1 cup cherry tomatoes, halved

12 small cos lettuce cups

200g natural Greek yoghurt

2 tablespoons fresh mint, chopped

Method 

COMBINE all ingredients except the olive oil, tomato, lettuce, yoghurt and mint in large bowl.

FORM 12 meatballs with your hands

HEAT oil in pan over medium heat and add balls, fry until golden brown, remove and set aside. Repeat for all balls.

FOLD yoghurt and mint in a small bowl.

PLACE a few cherry tomato halves in lettuce cup, then the meatball and top with yoghurt mixture to serve.

Recipe Courtesy of Rachael Belot, Country Kitchens Team

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