Moroccan meatball subs
Photo by Annabel Langbein Media
Comedian Michael McIntyre has a very funny skit that many people will relate to - about spices languishing unused in the pantry for decades on end. In fact, spices are one of the cheapest ways to transform everyday ingredients. You can also bake these meatballs in a sauce made by mixing 1½ cups tomato relish and 1 cup water, then serve them on pasta or couscous.
|500 g||Beef mince, or lamb mince|
|1 can||Lentils, drained|
|2||Spring onions, thinly sliced|
|2||Garlic cloves, crushed|
|2 Tbsp||Tomato relish|
|2 Tbsp||Rice flour|
|2 tsp||Moroccan spice|
- Preheat oven to 220C fanbake.
- Combine beef or lamb, lentils, spring onion, garlic, egg, tomato relish, rice flour, spice mix, salt and ground black pepper to taste 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 French loaf or subs or rolls lightly if desired. Divide meatballs between the 4 rolls and top with relish and cheese. Return to oven briefly until cheese is melted and top with parsley to serve.
More easy, healthy and cheap recipes from Annabel
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