Name: Roasted lamb meatballs with sweet potato wedges and chakalaka sauce
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 1/4 cup olive oil; 1/4 tsp chilli flakes; 1 tin chakalaka; 1/2 cup chicken stock; 2 tbsp tomato sauce; 1 tbsp chutney; salt and black pepper; 1/2 cup maize rice; 1 cup water; 600 g sweet potatoes cut into wedges; 2 tbsp olive oil; 800 g lamb mince; 1 medium onion grated; 2 eggs; 1/2 cup fresh parsley; 1 tsp ground coriander; 1 tsp ground cumin; 1 tbsp fresh thyme finely chopped or 1 teaspoon dried thyme; 2 tbsp Balsamic glaze; 4 garlic cloves crushed; salt and black pepper

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Ingredients (21)

For the sauce

1/4 cup	olive oil
1/4 tsp	chilli flakes
1 tin	chakalaka
1/2 cup	chicken stock
2 tbsp	tomato sauce
1 tbsp	chutney
	salt and black pepper

For the meatballs

1/2 cup	maize rice
1 cup	water
600 g	sweet potatoes — cut into wedges
2 tbsp	olive oil
800 g	lamb mince
1	medium onion — grated
2	eggs
1/2 cup	fresh parsley
1 tsp	ground coriander
1 tsp	ground cumin
1 tbsp	fresh thyme — finely chopped or 1 teaspoon dried thyme
2 tbsp	Balsamic glaze
4	garlic cloves — crushed
	salt and black pepper

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Method:

Prepare the sauce

In a medium sized pot heat the oil and add the chili flakes. Let it cook for 1 minute. Add the chakalaka, chicken stock, tomato sauce and chutney to the pot. Season with salt and pepper if required and stir to combine.

Crush lightly with a fork to break up the vegetables and bring to a boil. Let it simmer for 20 minutes. Keep warm to serve with the meatballs.

Prepare the meatballs

Preheat the oven to 200°C.

Rinse the maize rice under cold water to remove the starchiness. Place the maize rice and water in a small saucepan to soak for 20 minutes. Heat and simmer for 10 minutes to soften and water is absorbed.

Line a large roasting pan with baking paper. Spray the sheet with non-stick spray. Arrange the sweet potato wedges on the tray and drizzle with olive oil. Bake for 10 minutes.

In a large mixing bowl mix the mince, maize rice, onion, eggs, parsley, cumin, coriander, thyme, balsamic glaze, garlic, salt and pepper to combine.

Using wet hands, roll 2 tablespoons at a time into balls. Transfer the balls to a tray and refrigerate for 20 minutes, (optional).

Add the meatballs to the sweet potato in the pan. Bake for 25 minutes or until the meatballs are cooked through, and sweet potatoes are golden and tender.

Sprinkle the meatballs with fresh coriander and serve with chakalaka sauce.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.

Comments 2

Chris David says:

3 years ago

Was a little worried that the breading was not crunchy throughout. But pleasantly surprised it didn’t matter. Very tasty lamb meatballs, thank you.

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Chris David says:

3 years ago

Was a little worried that the breading was not crunchy throughout. But pleasantly surprised it didn’t matter. Very tasty pork chops, thank you.