ONE PAN ARGENTINIAN MEATBALL BAKE

500g lamb mince

35g bread crumbs

Capsicana Argentinian Sizzling Steak

2 large potatoes

1 pack tomatoes on vine

1 lime

Fresh coriander

Fresh mint

Soured cream

2 large peppers

1 large onion

1. Preheat the oven to 200C/180C fan
2. Chop the onion and peppers into large chunks and slice the potatoes into wedges.
3. Add the potatoes to a large bowl and coat in a good drizzle of oil and half a pack of Capsicana Sizzling Steak Seasoning Mix. Set aside.
4. Generously drizzle oil into a baking tray and add the seasoned potato wedges and cook in the oven for approx. 20 minutes.
5. Whilst the wedges cook get working on the meatballs. In a large clean bowl use your hands to combine the lamb mince, breadcrumbs, the remaining half pack of seasoning mix and a good handful of chopped coriander. 
6. Once combined begin making meatballs by rolling the mixture in your hands to the same size as ping pong balls.
7. After the wedges have been cooking for 20 minutes, add the meatballs, tomatoes, peppers and onion to the tray. Give everything a good shake and return to the oven to cook for 30-35 minutes until the meatballs are fully cooked through, and the wedges are becoming golden.
8. While the tray cooks whip up a quick zesty soured cream dressing by combining a handful of freshly chopped mint and coriander, a squeeze of lime juice and soured cream. Season to taste with salt and pepper then place in the fridge until ready to serve