This is a quick and easy weeknight dinner. I sometimes prepare the vegetables and meatballs earlier in the day so I can just put it all in the oven to bake at dinner time. It went down very well with my family and leftovers made a delicious lunch the next day with a side salad.
Lamb Meatballs and Root Vegetable Bake
750g root vegetables peeled and diced. I used parsnips, swede, carrot and sweet potato
2 onions, sliced
2 peppers, diced
500g lamb mince
1 handful breadcrumbs
1 free range egg
3 Tblsp fresh mint, finely chopped
300g plum tomatoes (optional)
Preheat your oven to 200C/180C Fan. Cook the root vegetables in boiling water for 5 - 8 minutes until they start to soften, alternatively steam them in the microwave for a few minutes. Combine the lamb mince, breadcrumbs, egg and mint. Shape into meatballs, I managed to get 25 meatballs from the mixture.
Lightly oil a large ovenproof dish. Put the vegetables into the dish and nestle the meatballs on top. Bake in the preheated oven for 25 minutes, add the tomatoes and bake for a further 5 minutes. Serve with steamed greens or a side salad.