The inspiration for tonight's dinner came from a recent issue of Good Taste. And in particular, this picture….
Oven baked meatballs and vegetables.
It actually couldn't have been easier to prepare. No messing around with frypans or pre-cooking. Just one baking dish, meatballs and vegetables. Thrown all together and oven baked until cooked.
The meatballs themselves were fairly standard - lamb mince, eggs, mint...
And corn crumbs in place of breadcrumbs to make them gluten free.
Mixed together and formed into meatballs, then placed in a baking dish.
Next - the vegetables.
Potatoes, zucchini and cherry tomatoes. Topped with a drizzle of olive oil and sprinkled with cracked pepper.
Then it was into the oven – to bake until golden brown.
While the recipe called for feta to be crumbled over the dish once removed from the oven, I didn't have any. But, not one to want to miss out on potential cheesy goodness, I topped the meatballs with some cubed colby instead.
Sprinkled with some extra fresh mint, and I had a wonderful "oven baked" take on an old favourite!
The meatballs themselves were ....sadly...just ok. Next time I think I would add some extra spices and a hint of chilli to get them an extra flavour kick.
The vegetables, on the other hand, were just perfect. But then again, how can you go wrong with sweet caramelised roast vegetables!!
I was especially grateful for the lack of dishes this dinner created, as having just compiled the list of things I need to do before we depart Australia next Saturday, I am a little overwhelmed! Must. stay. focused.
What about you? Do you have a favourite meatball ingredient??