This spicy crowd-pleaser of a recipe is one I typically whip up midweek; the entire household loves it and it’s surprisingly low in energy. Serve with spaghetti – one 50g cooked-weight serving is 62 energy (however non-slimmers may have extra!) – and a inexperienced salad. A easy oil and vinegar dressing comprises 20 energy per tsp.
Timings
Prep time: 10 minutes
Cook dinner time: 25 minutes
Serves
4
Energy per serving
280
Components
- 500g lean lamb mince
- 1 tbsp vegetable oil
- 1 tbsp white wine vinegar
- 1 x 400g tin chopped tomatoes
- A squeeze of lemon juice
- ½ tsp floor cinnamon
- ½ tsp dried crimson chilli flakes
- 1 tsp dried combined herbs
- 1 tbsp honey
- Mint leaves, to garnish
Methodology
- Place the mince in a bowl, season nicely with salt and pepper, and roll into 20 x 25g balls.
- Warmth a big, deep frying pan, add the oil and, on a medium warmth, brown the meatballs on all sides for about 10 minutes.
- Take away the meatballs to a plate to relaxation.
- Discard any residual oil within the pan.
- Now add the vinegar, tomatoes, lemon juice, cinnamon, chilli flakes, dried herbs and honey to the pan, and season nicely with salt and pepper.
- Simmer for five minutes, then add the meatballs again in with any juices which have escaped, and simmer all collectively for an additional 5-10 minutes, till the sauce has thickened.
- Serve garnished with mint.