Lamb Meatballs

with a Middle-Eastern Salad

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Instructions

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1 Make meatball mix

Peel and chop the onion and garlic. Heat oil in a pan over medium-high heat and fry the onion and garlic for 5 minutes. In a bowl, combine the lamb mince, onion mixture, harissa pastecoriander cumin powder, half of the chopped fresh mint and coriander, salt and pepper. Knead well, for about 5 minutes. Shape the meat mixture into 8/12/16 meatballs.

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2 Fry meatballs

Heat oil in a pan over medium-high heat and fry the meatballs for 5 min until browned, then cover with a lid, reduce the heat and cook for 5 min further until cooked through. 

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3 Make salad

Meanwhile, rinse and slice the Romaine lettuce. Halve the cherry tomatoes. Roughly chop the cucumber. Combine the lettuce, tomatoes and cucumber in a bowl.

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4 Pomegranate

Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.

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5 Serve

Juice the lemons. In a small bowl, combine 2/3/4 tbsp of lemon juice, the pomegranate molassesolive oilsumac powdersalt and black pepper. Add to the salad and mix well. Finish with the pomegranate seeds. Serve with the meatballs.

Tips for fussy eaters

Harissa is spicy. Make two separate batches of meatballs!

Pro tip

For even less hassle, bake the meatballs in the oven, at 200°C, for 15 minutes.

A Middle Eastern twist on meatballs.

Cooking Time: 25 min

Cals 503 · Prot 36 · Carbs 38 · Fat 27

Gluten-Free

Dairy-Free

Ingredients

Number of people

Meatballs

Lamb mince 350 Grams
Red onion 1 Piece
Garlic cloves 4 Piece
Olive oil 2 Tbsp
Harissa paste 20 Grams
Coriander cumin powder 4 Grams
Fresh mint 10 Grams
Fresh coriander 15 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Fattoush

Romaine lettuce 200 Grams
Cherry tomatoes 250 Grams
Cucumber 1 Piece
Lemon 1 Piece
Pomegranate molasses 20 Grams
Olive oil 2 Tbsp
Sumac 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Pomegranate 1 Piece

A Middle Eastern twist on meatballs.

Cooking Time: 25 min

Cals 503 · Prot 36 · Carbs 38 · Fat 27

Gluten-Free

Dairy-Free

Instructions

photo

1 Make meatball mix

Peel and chop the onion and garlic. Heat oil in a pan over medium-high heat and fry the onion and garlic for 5 minutes. In a bowl, combine the lamb mince, onion mixture, harissa pastecoriander cumin powder, half of the chopped fresh mint and coriander, salt and pepper. Knead well, for about 5 minutes. Shape the meat mixture into 8/12/16 meatballs.

photo

2 Fry meatballs

Heat oil in a pan over medium-high heat and fry the meatballs for 5 min until browned, then cover with a lid, reduce the heat and cook for 5 min further until cooked through. 

photo

3 Make salad

Meanwhile, rinse and slice the Romaine lettuce. Halve the cherry tomatoes. Roughly chop the cucumber. Combine the lettuce, tomatoes and cucumber in a bowl.

photo

4 Pomegranate

Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.

photo

5 Serve

Juice the lemons. In a small bowl, combine 2/3/4 tbsp of lemon juice, the pomegranate molassesolive oilsumac powdersalt and black pepper. Add to the salad and mix well. Finish with the pomegranate seeds. Serve with the meatballs.

Tips for fussy eaters

Harissa is spicy. Make two separate batches of meatballs!

Pro tip

For even less hassle, bake the meatballs in the oven, at 200°C, for 15 minutes.

Ingredients

Number of people

Meatballs

Lamb mince 350 Grams
Red onion 1 Piece
Garlic cloves 4 Piece
Olive oil 2 Tbsp
Harissa paste 20 Grams
Coriander cumin powder 4 Grams
Fresh mint 10 Grams
Fresh coriander 15 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Fattoush

Romaine lettuce 200 Grams
Cherry tomatoes 250 Grams
Cucumber 1 Piece
Lemon 1 Piece
Pomegranate molasses 20 Grams
Olive oil 2 Tbsp
Sumac 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Pomegranate 1 Piece
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