Ingredients (5 small lunches or 3-4 dinners)

Edited: 20/02/2016

20

Meat balls

500g Lean lamb mince

1 small brown onion finely chopped

2 cloves of Garlic

1 egg beaten

Roasted Veg Quinoa

The following vegetables cut into bite sized chunks

1 yellow and 1 green pepper

1 aubergine

2 courgettes

7/8 medium -small tomatoes

Red onion

Also:

Olive Oil

Salt and Pepper

150g Quinoa

Handful of parsley if you have it

Dipping sauce

5 tbsp Yoghurt

1/2 tbsp Dried Mint

1.  First make the roasted veg.  Preheat the oven to 200 degrees.  Put aubergine, courgette and peppers into a roasting tin.  Drizzle with 1 tablespoon of olive oil and use your hands to ensure it’s evenly coated.  Sprinkle on salt and pepper.  Place in the oven for 20 minutes turning/shaking halfway through.  Once they are done, keep them in a warm place – they don’t need to be boiling hot.

2.  Gently saute the brown onion on the hob for 10 minutes until soft and caramelised.  I usually splash in a tiny bit of boiled kettle water if the edges are turning brown and not soft enough, and stir until evaporated/absorbed.

3.  Add 2 cloves of garlic to the pan and stir fry for one minute and take off the hob.

4.  Add to a bowl with the raw mince and egg.  Use a fork to make sure the onion is evenly distributed, the egg is slightly beaten and the strands of meat are separated.

5.  Roll into about 15  golf ball sized balls and put onto a roasting tin (use the same one as the veg and this should be done by now.)

6.  Put into the oven for 25 minutes turning after about 15 minutes.

7.  Add lots of water to the quinoa and put on the hob to boil for 15 minutes.

8.  Gentry fry the red onion until caramelised and soft.

9.  Place the chopped up tomatoes onto a baking tray with olive oil, salt and pepper to roast for 10 minutes.

10.  Mix the yoghurt and mint together

11.  Drain the quinoa, add the vegetables and some chopped parsley if you have it.

12.  Serve with the meat balls and the dipping sauce.

Highly recommended, very yummy.  My original recipe