A great alternative to the traditional meatball and rice dish.
Ingredients – Lamb Meatballs
500g Lamb mince (15% fat)
4 cloves garlic (minced)
2 tsp lazy chilli
Peri-peri seasoning
1 egg
2 tbsp Olive oil
Ingredients – Sauce
300g passata
200ml double cream
100ml red wine
50g butter (salted)
2 cloves garlic (minced)
Salt & pepper
Ingredients – Vegetable Rice
2 frozen packets (Iceland) Green vegetable rice (broccoli, curly kale, spinach, courgette & seaweed *
50g coconut oil
Garlic salt
Black pepper
* you can blend your own with Broccoli (50%), Curly Kale (18%), Spinach (15%), Courgette (15%), Wakame (2%) (Seaweed).
Number of Servings 4 (total of 20 meatballs) – Watch our handy video above and see how to make this recipe.
Method: Meatballs
1. Beat egg with a fork, add mince, garlic, spices & salt/pepper.
2. Form about 20 meatballs and fry until cooked throughout.
Method: Sauce
1. Melt butter, add garlic and fry. Add passata, red wine, cream and salt/pepper to taste. Simmer for approx 30 mins until it reduces and thickens.
Method: Vegetable Rice
1. Melt oil in frying pan
2. Add rice, salt & pepper and fry until cooked and slightly crispy
Serve meatballs on a bed of green veg rice, pour over the sauce and garnish with some grated mature cheddar cheese (optional).
Nutritional Information Per Serving (Meatballs and sauce only):
