Whole cherry tomatoes make for sweet bursts of juiciness alongside spicy lamb meatballs.
Ingredients
- 2 tablespoons olive oil
- 2 brown onions, finely chopped
- 3 garlic cloves, crushed
- 350g lamb mince
- 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
- 1/2 cup chopped fresh coriander
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 small eggplant, finely chopped
- 1 tablespoon mild curry powder
- 2 x 400g cans Whole Cherry Tomatoes
- 150g (1 cup) frozen peas
- 2 teaspoons brown sugar
- Fresh coriander leaves, to serve
- Steamed white rice, to serve
Method
- Step 1Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Cook half the onion for 4 minutes or until soft. Add two-thirds of the garlic. Cook for 30 seconds or until aromatic. Transfer to a bowl. Set aside to cool slightly. Stir in mince, breadcrumbs, chopped coriander, cumin and salt. Roll tablespoonfuls of mixture into balls.
- Step 2Heat 2 teaspoons of remaining oil in pan over medium heat. Cook meatballs, turning, for 5 minutes or until golden.
- Step 3Heat remaining oil in a saucepan over medium-high heat. Cook the eggplant and remaining onion and garlic for 5 minutes or until soft. Stir in curry powder. Add the tomatoes. Bring to boil. Reduce heat to low. Cook for 10 minutes. Stir in the meatballs, peas and sugar. Cook for 2 minutes or until heated through. Sprinkle with coriander leaves and serve with rice.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1664 kj
Energy
23g
Fat Total
6g
Saturated Fat
8g
Fibre
25g
Protein
57mg
Cholesterol
831.49mg
Sodium
12g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Mexican meatballs: Omit eggplant. Replace lamb with beef mince. Replace curry powder with a pinch of chilli powder. Replace the peas with corn kernels.
Curried meatball pies: Omit the rice and coriander leaves. Preheat oven to 220C. Divide the meatball mixture among large ramekins. Top with puff pastry and bake until puffed and golden.
- Author: Kim Meredith
- Image credit: Steve Brown
- Publication: Australian Good Taste
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