Everyone loves a surprise, especially if it’s discovering melted mozarella & earthy spinach is hidden inside a lamb mince meatball. Served with a generous portion of sweet potato mash and a walnut, tangy sun-dried tomato & olive side salad.
Cheesy Spinach Stuffed Lamb Meatballs
Cheesy Spinach Stuffed Lamb Meatballs
with a sun-dried tomato salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Free-range Lamb Mince
- Fresh Chives
- Grated Mozzarella Cheese
- Green Leaves
- Pitted Kalamata Olives
- Sun-Dried Tomatoes
- Sweet Potato Chunks
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
- Milk (optional)
SWEET POTATO MASH
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
MMMEATBALLS
In a bowl, combine the mince, the chives, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Stuff eat meatball with the cheese, and the shredded spinach. Set aside.
INTO THE OVEN
When the potato has reached its halfway mark, spread the meatballs on a roasting tray. Roast until browned and cooked through, 8-10 minutes, shifting as they colour.
FOR CRUNCH
Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FANCY SALAD
To a bowl, add the rinsed spinach, the sun-dried tomatoes, the olives, and the nuts. Drizzle over some olive oil, and season.
WOW, CHEF!
Serve up the mash, top with the stuffed meatballs, and all the tray juices. Side with the fresh salad.
Sweet Potato Chunks - 200g
Free-range Lamb Mince - 150g
Fresh Chives - 3g
Grated Mozzarella Cheese - 50g
Green Leaves - 40g
Walnuts - 10g
Sun-dried Tomatoes - 20g
Pitted Kalamata Olives - 20g
SWEET POTATO MASH
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
MMMEATBALLS
In a bowl, combine the mince, the chives, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Stuff eat meatball with the cheese, and the shredded spinach. Set aside.
INTO THE OVEN
When the potato has reached its halfway mark, spread the meatballs on a roasting tray. Roast until browned and cooked through, 8-10 minutes, shifting as they colour.
FOR CRUNCH
Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FANCY SALAD
To a bowl, add the rinsed spinach, the sun-dried tomatoes, the olives, and the nuts. Drizzle over some olive oil, and season.
WOW, CHEF!
Serve up the mash, top with the stuffed meatballs, and all the tray juices. Side with the fresh salad.
Sweet Potato Chunks - 400g
Free-range Lamb Mince - 300g
Fresh Chives - 5g
Grated Mozzarella Cheese - 100g
Green Leaves - 80g
Walnuts - 20g
Sun-dried Tomatoes - 40g
Pitted Kalamata Olives - 40g
SWEET POTATO MASH
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
MMMEATBALLS
In a bowl, combine the mince, the chives, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Stuff eat meatball with the cheese, and the shredded spinach. Set aside.
INTO THE OVEN
When the potato has reached its halfway mark, spread the meatballs on a roasting tray. Roast until browned and cooked through, 10-12 minutes, shifting as they colour.
FOR CRUNCH
Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FANCY SALAD
To a bowl, add the rinsed spinach, the sun-dried tomatoes, the olives, and the nuts. Drizzle over some olive oil, and season.
WOW, CHEF!
Serve up the mash, top with the stuffed meatballs, and all the tray juices. Side with the fresh salad.
Sweet Potato Chunks - 600g
Free-range Lamb Mince - 450g
Fresh Chives - 8g
Grated Mozzarella Cheese - 150g
Green Leaves - 120g
Walnuts - 30g
Sun-dried Tomatoes - 60g
Pitted Kalamata Olives - 60g
SWEET POTATO MASH
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
MMMEATBALLS
In a bowl, combine the mince, the chives, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Stuff eat meatball with the cheese, and the shredded spinach. Set aside.
INTO THE OVEN
When the potato has reached its halfway mark, spread the meatballs on a roasting tray. Roast until browned and cooked through, 10-12 minutes, shifting as they colour.
FOR CRUNCH
Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FANCY SALAD
To a bowl, add the rinsed spinach, the sun-dried tomatoes, the olives, and the nuts. Drizzle over some olive oil, and season.
WOW, CHEF!
Serve up the mash, top with the stuffed meatballs, and all the tray juices. Side with the fresh salad.
Sweet Potato Chunks - 800g
Free-range Lamb Mince - 600g
Fresh Chives - 10g
Grated Mozzarella Cheese - 200g
Green Leaves - 160g
Walnuts - 40g
Sun-dried Tomatoes - 80g
Pitted Kalamata Olives - 80g
Frequently Asked Questions
What is the preparation time for Cheesy Spinach Stuffed Lamb Meatballs?
The preparation time for Cheesy Spinach Stuffed Lamb Meatballs with a sun-dried tomato salad is between 25 and 45 minutes.
What is the total time required to make Cheesy Spinach Stuffed Lamb Meatballs with a sun-dried tomato salad?
The total time required to make Cheesy Spinach Stuffed Lamb Meatballs with a sun-dried tomato salad is between 40 and 60 minutes.
How many servings does Cheesy Spinach Stuffed Lamb Meatballs provide?
4 servings
What are the main ingredients in Cheesy Spinach Stuffed Lamb Meatballs?
Free-range Lamb Mince, Fresh Chives, Grated Mozzarella Cheese, Green Leaves, Pitted Kalamata Olives, Sun-Dried Tomatoes, Sweet Potato Chunks, Walnuts
What is the nutritional information of Cheesy Spinach Stuffed Lamb Meatballs?
Calories: 833, Carbs: 43 grams, Fat: grams, Protein: 53.4 grams, Sugar: 19.9 grams, Salt: 682 grams
How do I prepare Cheesy Spinach Stuffed Lamb Meatballs?
WOW, CHEF!: Serve up the mash, top with the stuffed meatballs, and all the tray juices. Side with the fresh salad. FANCY SALAD: To a bowl, add the rinsed spinach, the sun-dried tomatoes, the olives, and the nuts. Drizzle over some olive oil, and season. FOR CRUNCH: Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. INTO THE OVEN: When the potato has reached its halfway mark, spread the meatballs on a roasting tray. Roast until browned and cooked through, 8-10 minutes, shifting as they colour. MMMEATBALLS: In a bowl, combine the mince, the chives, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Stuff eat meatball with the cheese, and the shredded spinach. Set aside. SWEET POTATO MASH: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
What should be prepared from my kitchen to make Cheesy Spinach Stuffed Lamb Meatballs?
Free-range Lamb Mince, Fresh Chives, Grated Mozzarella Cheese, Green Leaves, Pitted Kalamata Olives, Sun-Dried Tomatoes, Sweet Potato Chunks, Walnuts
How many calories does Cheesy Spinach Stuffed Lamb Meatballs have?
833 calories
How much fat content does Cheesy Spinach Stuffed Lamb Meatballs have?
grams
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