Slow Cooker Lamb Beet Meatballs

Ingredients

• •14 oz ground lamb
• •3 Tablespoons olive oil
• •1 medium onion
• •12 button mushrooms
• •1 carrot
• •2 beets
• •2 Tablespoons red wine vinegar
• •3 sprigs thyme
• •2 rosemary sprigs
• •1 cup beef broth
• •salt
• •parsley

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Method

From foodista.com — read the original

1. 1Season the ground lamb with salt and form into small 1oz balls.
2. 2Heat half the olive oil and fry meatballs until browned all over.
3. 3Remove from pan and set aside. In the same pan, heat the remaining olive oil and add the onion, mushrooms, carrot, and beetroot. Cook until caramelized and softened.
4. 4Add the vinegar and transfer the mixture to the crockpot.
5. 5Add the meatballs, beef broth, and herbs to the crockpot. Cover and cook for 3 hours.
6. 6Serve warm with cauliflower mash and garnish with chopped parsley.