Ingredients:

  • 500 g lamb mince
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp chilli flakes (or to taste)
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh mint, finely chopped
  • 3 garlic cloves, grated or crushed
  • 25 g pistachio kernels, finely chopped
  • Salt and pepper (to taste)
  • Juice of ½ a lemon
  • 2 tbsp plain flour
  • 1 medium egg, beaten
  • 3 bell peppers, sliced (2 red and 1 yellow recommended)
  • 2 red onions, each cut into 8 wedges
  • 2 tbsp olive oil
  • Fresh coriander, finely chopped (to serve)
  • Tzatziki (to serve)
  • Flatbreads (to serve)
  • Greek salad (to serve)

Instructions:

  1. Preheat your oven to 220°C (200°C fan / gas mark 7 / 425°F).
  2. In a large bowl, combine lamb mince, cumin, coriander, chilli flakes, parsley, mint, garlic, pistachios, salt, pepper, lemon juice, flour, and beaten egg. Mix well with your hands or a spoon until fully combined.
  3. Arrange sliced peppers and onion wedges on the roasting pan, ensuring they are in a single layer. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
  4. Roll the meatball mixture into small balls (slightly smaller than golf balls) and place them on the roasting pan among the veggies.
  5. Roast the pan in the oven for 15 minutes.
  6. After 15 minutes, remove the pan, transfer the meatballs to a plate, and stir the veggies. Rearrange the veggies in a single layer and place the meatballs back on top, turning them upside down.
  7. Return the pan to the oven and roast for an additional 15-20 minutes, or until the meatballs are cooked through and the veggies are roasted to your liking.
  8. Garnish with fresh coriander and serve with flatbreads, tzatziki, and a side salad.