Cheese and tomato-topped lamb meatballs
Nutrition Info.(per serve)
- 500g lean lamb mince
- 1 small onion, finely chopped
- 1 egg, lightly whisked
- 1 teaspoon paprika
- 1/4 cup oat bran
- 2 teaspoons canola oil
- 2/3 cup tomato pasta sauce
- 2/3 cup grated reduced-fat tasty cheese
- 1/2 teaspoon cumin seeds
- 4 small potatoes, peeled and chopped
- 300g broccoli, cut into small florets
- 1/4 cup reduced-fat milk
Total fat 17g
Saturated fat 7g
Dietary fibre 6g
1 Preheat oven to 210°C. Cover a baking tray with a sheet of baking paper.
2 Place mince, onion, egg and paprika in a bowl and use clean hands to mix until well combined. Divide mince mixture into 12 portions and roll into balls. Spread oat bran over a plate and roll meatballs in bran to evenly coat.
3 Heat oil in a large non-stick frying pan over medium-high heat. Add meatballs and cook, turning often, for 2 minutes or until sealed and lightly browned. Place meatballs close together on prepared tray and spoon over tomato sauce. Sprinkle with cheese and cumin seeds. Bake for 15 minutes or until browned and cooked through.
4 Meanwhile, boil, steam or microwave potato and broccoli until tender. Mash potato with milk until smooth. Divide meatballs among serving plates and serve with mashed potato and broccoli.