Moroccan Meatball Subs. Adding a can of lentils to the meatball mix makes the mince go further and adds fibre and nutrients that are good for your health – and the kids won’t even know they’re there!
This is one of the most popular recipes in my guide to affordable eating, Cheap Thrills. Adding a can of lentils to the meatball mix makes the mince go further and adds fibre and nutrients that are good for your health – and the kids won’t even know they’re there! To make the meatballs without the rolls, mix 11⁄2 cups tomato relish with 1 cup water, pour over and around the meatballs in the oven dish and bake at 220 ̊C until the meatballs are cooked through (about 15 minutes). Serve over cooked pasta, garnished with shaved Parmesan. Happy cooking!
This is just one of the clever money-saving recipes from Annabel’s affordable eating guide, Cheap Thrills (Annabel Langbein Media, $24.95), available from www.annabel-langbein.com.
500g beef or lamb mince
400g can lentils, drained
2 spring onions, thinly sliced
2 cloves garlic, crushed
2 tablespoons tomato relish
2 tablespoons rice flour
2 teaspoons Moroccan spice mix
1 teaspoon salt
black pepper, ground, to taste
1 French loaf, quartered and then halved horizontally (or 4 subs or long bread rolls)
1 cup tomato relish
1⁄2 cup cheddar cheese, grated
flat-leaf parsley leaves, chopped
Preheat oven to 220°C fan bake.
Combine the meat, lentils, spring onion, garlic, egg, tomato relish, rice flour, spice mix, salt and pepper in a bowl, mixing well with clean hands to break up the lentils a little. Form into meatballs and place in a single layer in an oven dish.
Bake until golden and cooked through (15 minutes).
Toast the French loaf or subs or rolls lightly if desired, then divide the meatballs between the four rolls, and top with relish and cheese.
Return to oven briefly until cheese is melted and top with parsley to serve.
EATS is available at www.onemothertoanother.org.nz and at every Whitcoulls store in New Zealand.