Moroccan Lamb Meatballs

Name: Moroccan Lamb Meatballs
Yield: 10
Ingredients: 1.0kg Lamb mince; 111.0g Onions; 100.0g Carrots, grated; 40.0ml Oil; 100.0g Diced Capsicum; 900.0g KNORR Italiana Pronto Napoli Gluten Free 4.15kg; 25.0g Moroccan spice mix; 1.0l Water, hot; 50.0g Butter, unsalted; 100.0g Polenta; 50.0g Parmesan, grated

A perfect balance of tomato with the spices of Moroccan Spice Mix helps add flavour, yet keeps the dish mild to suit the palates of aged care residents.

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Lamb Meatballs

Lamb mince 1.0 kg
Onions 111.0 g
Carrots, grated 100.0 g

Moroccan Spice Mix

Oil 40.0 ml
Diced Capsicum 100.0 g
KNORR Italiana Pronto Napoli Gluten Free 4.15kg 900.0 g
KNORR Italiana Pronto Napoli Gluten Free 4.15kg
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Moroccan spice mix 25.0 g

Polenta Mash

Water, hot 1.0 l
Butter, unsalted 50.0 g
Polenta 100.0 g
Parmesan, grated 50.0 g

Lamb

Middle Eastern

Aged Care

Local Favourites

Stews & Casseroles

Main Meals

A perfect balance of tomato with the spices of Moroccan Spice Mix helps add flavour, yet keeps the dish mild to suit the palates of aged care residents.

...

Preparation

Lamb Meatballs
- Combine lamb, onions and carrot together and form into 50 g meatballs.
- Place on an oven tray and cook at 180°C for 5 minutes or until browned.
Moroccan Spice Mix
- Heat oil in a large sauce pan and lightly cook the capsicum.
- Combine KNORR Pronto Napoli and Moroccan Spice Mix, pour over the meatballs and continue to cook covered in the oven for an additional 30 minutes at 160°C.
Polenta Mash
- Bring water to the boil. Add butter and polenta, cook for 2 minutes.
- Remove from heat, add KNORR Instant Mashed Potato Mix and parmesan.
Serving Suggestion
- Serve with sliced brown bread, butter and a vegetable salad.
Tip – Turn meatballs into rissoles or savoury mince as an option.