4 medium potatoes, cut into chunks
4 parsnips, quartered lengthways
¼ cup breadcrumbs
400g or 14 ounces lamb mince
2 medium red onions, halved
1/3 cup fresh mint, chopped
1 ½ cups cherry tomatoes
Preheat oven to 200°C/400°F. Steam potatoes and parsnips for 10 minutes, until tender. Drain.
Meanwhile, combine breadcrumbs and mince in a large bowl. Finely chop 1 of the onion halves. Add to mince, along with egg and half the mint. Using clean hands mix until well combined. Shape into 12 meatballs.
Slice remaining onion halves into wedges. Spray a large oven proof dish with oil and add meatballs, potatoes, parsnip and onion. Spray with oil. Cook for 25-30 minutes, turning once halfway through cooking.
Add tomatoes in the final 5 minutes of cooking, garnish with mint before serving.
Recipe provided by TAPfit Dietician, Julie Masci. Original recipe by Sarah Swain. Published in Health Food Guide September 2011 Issue.