- Prep time: 25 minutes
- Calories: 750
Baking meatballs, has several advantages over frying them. It doesn't require oil, so baked meatballs have a lower fat content than fried. Baked meatballs also take less time and effort; you don't have to watch them on the stove and turn them as they brown. we've combined these lamb and beef meatballs with a simple lentil curry and some soft naan for a midweek treat. Enjoy!
- 250 g of Beef and Lamb Mince
- 1 Stalk of Celery
- 2 Tbsp of Korma Curry Paste
- 1 of Lebanese Cucumber
- 1 Small Bunch of Mint
- 80 g of Greek Yoghurt
- _ Tsp of Ginger & Garlic Mix
- 1 of Lime
- 1 of Brown Onion
Prepare Ingredients:Preheat oven to 200°C. Drain and rinse lentils. Zest lime and cut in half. Trim celery and small dice. Peel and small dice _ the onion (you will have some left over). Pick mint leaves and discard stems. Slice cucumber length ways and thinly slice into half moons.
Roll & Bake Meatballs:Using your hands, combine mince with spice mix and season with salt and pepper. Form TBS sized balls of mince, and place on a lined baking tray. Cook meatballs in oven, for 8-10 minutes or until browned and cooked through.
Start Lentil Curry:Heat oil in a pot over medium-high heat. Add onion and celery and cook, stirring, for 3 minutes or until softened slightly. Add lentils, curry paste, coconut milk, a pinch of lime zest and juice (to taste), bring to a simmer and cook for 5 minutes, stirring occasionally.
Add Meatballs to Lentil Curry:Once cooked, add in meatballs and a large handful of baby spinach to curried lentils, and cook a further 2 minutes.
Warm Naan & Make Salad:Meanwhile, prepare naan. Place the naan on a baking tray, or directly on the oven rack, and heat for about 2 minutes, or until warmed through and soft. In a small bowl combine cucumber and mint leaves with any remaining lime zest and juice to taste.
You Plate It:Divide meatball and lentil curry between bowls, garnish with Greek yoghurt and serve naan and mint cucumber salad on the side. Enjoy!