Moroccan meatball subs

Annabel Langbein Media

Comedian Michael McIntyre has a very funny skit that many people will relate to - about spices languishing unused in the pantry for decades on end. In fact, spices are one of the cheapest ways to transform everyday ingredients. You can also bake these meatballs in a sauce made by mixing 1½ cups tomato relish and 1 cup water, then serve them on pasta or couscous.

Ingredients

500 g	Beef mince, or lamb mince (Main)
1 can	Lentils, drained (Main)
2	Spring onions, thinly sliced
2	Garlic cloves, crushed
1	Egg
2 Tbsp	Tomato relish
2 Tbsp	Rice flour
2 tsp	Moroccan spice
1 tsp	Salt

To serve

1	French stick, quartered then halved horizontally, or use 4 subs or 4 bread rolls (Main)
1 cup	Tomato relish
½ cup	Cheddar cheese, grated
1 small handful	Flat leaf (Italian) parsley, chopped

Directions

1. Preheat oven to 220C fanbake.
2. Combine beef or lamb, lentils, spring onion, garlic, egg, tomato relish, rice flour, spice mix, salt and ground black pepper to taste in a bowl, mixing well with clean hands to break up the lentils a little.
3. Form into meatballs and place in a single layer in an oven dish. Bake until golden and cooked through (15 minutes).
4. Toast French loaf or subs or rolls lightly if desired. Divide meatballs between the 4 rolls and top with relish and cheese. Return to oven briefly until cheese is melted and top with parsley to serve.

More easy, healthy and cheap recipes from Annabel

• Apple crumble muffins
• Hangover noodles

Cheap Thrills(Annabel Langbein Media, $24.95) is on sale now at Paper Plus, The Warehouse and all good bookstores. Find out more atannabel-langbein.comor follow Annabel on Facebook or Instagram.