Roasted lamb meatballs with sweet potato wedges and chakalaka sauce

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INGREDIENTS

Meatballs

½ cup Maize rice

1 cup Water

600 g (4 medium) Yellow sweet potatoes, cut into wedges

2 tbsp. Olive oil

800 g Lamb Mince

1 medium Onion, grated

2 Eggs

½ cup Parsley, chopped

1 tsp. Ground Cumin

1 tsp. Ground Coriander

1 tbsp. Thyme, finely chopped or 1 teaspoon dried thyme

2 tbsp. Balsamic glaze

4 cloves Garlic, chopped

Salt

Freshly ground pepper

Sauce

¼ cup Olive oil

¼ tsp. Chili flakes

1 tin (410 g) Chakalaka

½ cup Chicken stock

2 tbsp. Tomato sauce

1 tbsp. Chutney

Salt

Pepper

METHOD

Prepare the sauce:

In a medium sized pot heat the oil and add the chili flakes. Let it cook for 1 minute. Add the chakalaka, chicken stock, tomato sauce and chutney to the pot. Season with salt and pepper if required and stir to combine. Crush lightly with a fork to break up the vegetables and bring to a boil. Let it simmer for 20 minutes. Keep warm to serve with the meatballs.

Prepare the meatballs:

1. Preheat the oven to 200°C.

2. Rinse the maize rice under cold water to remove the starchiness. Place the maize rice and water in a small saucepan to soak for 20 minutes. Heat and simmer for 10 minutes to soften and water is absorbed.

3. Line a large roasting pan with baking paper. Spray the sheet with non-stick spray. Arrange the sweet potato wedges on the tray and drizzle with olive oil. Bake for 10 minutes.

4. In a large mixing bowl mix the mince, maize rice, onion, eggs, parsley, cumin, coriander, thyme, balsamic glaze, garlic, salt and pepper to combine.

5. Using wet hands, roll 2 tablespoons at a time into balls. Transfer the balls to a tray and refrigerate for 20 minutes, (optional).

6. Add the meatballs to the sweet potato in the pan. Bake for 25 minutes or until the meatballs are cooked through, and sweet potatoes are golden and tender.

7. Sprinkle the meatballs with fresh coriander and serve with chakalaka sauce.