Euro 2016 Food Challenge: Spain: Lamb Albondigas and Patatas Bravas

I used a recipe on the BBC website as the basis for this, but I've made it syn-free and I've baked everything to make it a bit more low maintenance (running around after a three-year-old = much easier to prepare stuff and bung in the oven than watch the hob!)

Ingredients

Meatballs:
500g lean lamb mince
2 garlic cloves
1 tsp ground cumin
1 tsp ground coriander
1 tsp hot paprika
2 tbsp. chopped fresh herbs (the original recipe says parsley, I used oregano and mint)
1 egg
salt and pepper
Frylight

Sauce:
1 onion
1 carrot
1 stick of celery
3 garlic cloves
1 tin of chopped tomatoes
1 tbsp. tomato puree
0.5 tsp crushed chillies.
1 tsp sweetener

Patatas:
3/4 large potatoes
Frylight
Season-all seasoning

Preheat the oven to 200C.

Make the sauce.  Finely chop the onion, carrot, celery and garlic.  Spray a frying pan with Frylight and sauté the veg until softened.  Add the tomatoes, tomato puree crushed chillies and sweetener.  Leave the sauce to simmer while you make the meatballs.

In a large bowl, combine the meatball ingredients together with your hands.  Divide into 16 meatballs and place in a casserole dish. 

Pour the tomato sauce over the meatballs and cover the dish with foil.  Place in the oven to bake for about 1 hour.

Chop your potatoes into cubes and par-boil for 3 minutes.  Drain.  Spray a roasting tin with Frylight and tip the potatoes in.  Spray with a bit more frylight and sprinkle with season-all seasoning.  Put in the oven for the last 40 minutes of cooking, turning them once or twice.  Take the foil off the meatballs for the last 15 minutes of cooking.