Lamb and beef meatballs with Arrabbiata tomato sauce, grilled summer vegetables
Delicious, soft and flavourful meatballs, served in this version with a creamy tomato sauce with a smoky flavour. Pretty shavings of grilled summer vegetables round off this healthy meal.
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Ingredients
Portions:
4
150 g
minced lamb
150 g
minced beef
1 piece
shallot, finely chopped
1 clove
garlic, minced
0.5 tsp
smoked paprika
0.5 tsp
Espelette pepper
0.5 tsp
fine salt
0.25 tsp
ground white pepper
2 tbsp
Casa olive oil
Arrabbiata tomato sauce:
200 ml
tomato coulis
100 ml
vegetable stock
1 tsp
fresh thyme leaves
Grilled summer vegetables:
50 g
butternut squash, diced
50 g
leek, sliced
50 g
parsnip, diced
50 g
orange carrot, sliced
50 g
yellow carrot, sliced
1 tbsp
pumpkin seeds
1 tbsp
sunflower seeds
1 tbsp
fresh chives, chopped
1 tbsp
flat-leaf parsley, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C (392°F).
- In a large bowl, combine 150 g minced lamb, 150 g minced beef, 1 piece shallot finely chopped, 1 clove garlic minced, 0.5 tsp smoked paprika, 0.5 tsp Espelette pepper, 0.5 tsp fine salt, and 0.25 tsp ground white pepper. Mix well to form meatballs.
- Heat 2 tbsp Casa olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, add 200 ml tomato coulis, 100 ml vegetable stock, and 1 tsp fresh thyme leaves. Bring to a simmer, then return the meatballs to the skillet. Cook for another 10 minutes, or until meatballs are cooked through.
- While the meatballs are cooking, toss 50 g butternut squash, 50 g leek, 50 g parsnip, 50 g orange carrot, and 50 g yellow carrot with a little olive oil, salt, and pepper. Roast in the preheated oven for 15-20 minutes until tender and slightly charred.
- To serve, place the meatballs and sauce on a plate, surrounded by the roasted vegetables. Garnish with 1 tbsp pumpkin seeds, 1 tbsp sunflower seeds, 1 tbsp fresh chives, and 1 tbsp flat-leaf parsley.
For added flavor, you can grill the vegetables on a barbecue for a smoky taste.
This recipe is not kid-friendly due to its spice level.