Baby Gourmandines Baked with Meatballs and Tomatoes

Baby Gourmandines Baked with Meatballs and Tomatoes


  • 500g minced lamb
  • ½ cup fresh breadcrumbs
  • ¼ cup milk
  • 1 teaspoon ground cinnamon
  • 3 cloves garlic, finely chopped
  • 900g baby Gourmandines, well scrubbed and boiled in salted water until just tender, well drained, cooled
  • 2 x 400g cans cherry tomatoes in juice
  • ½ preserved lemon, finely diced
  • 1 teaspoon toasted cumin seeds
  • large pinch chilli flakes
  • 2 tablespoons chopped parsley


Preheat the oven to 200°c. Put the lamb, breadcrumbs, milk, cinnamon and garlic into a mixing bowl and mix well. Season well with salt and freshly ground black pepper. Form into 18 small meatballs. Break the boiled potatoes in half. Put the potatoes and the raw meatballs into a wide roasting dish. Mix the tomatoes, lemon, cumin and chilli flakes together and pour evenly over the potatoes and meatballs. Place in the oven for 30 minutes until bubbling and browned. Remove from the oven, cool a little and serve sprinkled with the parsley.

Serves 4-6.