Weekday Cooking Cost From 3.25 USD A Serve (Part 2) - Lamb Meatballs with Pumpkin & Fetta

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Lamb Meatballs with Pumpkin & Fetta

Lamb Meatballs with Pumpkin & Fetta

Serves 4 Prep 15 minutes Cook 20 minutes

Nutrition 2069kJ; 29g fat (10.5g sat); 40g protein; 15.5g carbohydrate; 5.5g fibre a serve COST $3.45 a serve

·         2 red onions

·         500g lamb mince

·         1 egg, plus 1 egg yolk

·         2 cloves garlic, crushed

·         2 teaspoons vegetable or olive oil, plus

·         2 teaspoons extra

·         1 tablespoon ras el hanout

·         2 large beef stock cubes

·         400g can cherry tomatoes

·         500g butternut pumpkin, cut into thin wedges

·         2 tablespoons lemon juice

·         Basil leaves, to serve

·         100g reduced-fat fetta, cubed

Finely chop one of the onions. Thinly slice remaining onion; set aside.

Combine mince, chopped onion, egg and egg yolk and half the garlic in a bowl. Shape into 20 meatballs. Heat the oil in a large frying pan over moderate heat; cook and turn meatballs for 3 minutes or until browned. Transfer to a heatproof plate.

Add reserved sliced onion and remaining garlic to pan; cook and stir for 2 minutes or until soft. Add ras el hanout; cook and stir for 30 seconds or until fragrant. Add the crumbled stock cubes, 2 cups water, tomatoes and pumpkin. Bring to the boil. Reduce heat to low. Add meatballs; simmer, covered, for 10 minutes. Stir in juice. Sprinkle with basil and serve with fetta.

 
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