Lamb Meatballs

with Fattoush

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low-carb
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low-carb
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Instructions

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1 Make meatball mix

Peel and chop onion and garlic. Heat oil in a pan over medium-high heat and fry onion and garlic for 5 minutes. Let cool on a plate. In a bowl, combine lamb mince, cooled onion mixture, harissa paste, cumin powder, coriander powder, half of the chopped fresh mint and coriander, salt and pepper. Knead well, for about 5 minutes.

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2 Fry meatballs

Form the meat mixture to meatballs. Heat oil in a pan over medium-high heat and fry meatballs until nicely browned and juicy in the middle.

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3 Make salad

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

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4 Season salad

Juice lemons. In a small bowl, combine 2/3/4 Tbsp of lemon juice, pomegranate molasses, olive oil, sumac powder, salt and black pepper. Add to the salad and mix well. Finish with pomegranate seeds. Serve with hot 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 682 · Prot 37.1 · Carbs 27.7 · Fat 48.5

Ingredients

Number of people

Meatballs

Lamb mince 350 Grams
Red onion 1.00 Pieces
Garlic cloves 4.00 Pieces
Olive oil 2.00 Tbsp
Harissa paste 10.00 Grams
Cumin powder 2.00 Grams
Coriander powder 2.00 Grams
Fresh mint 10.00 Grams
Fresh coriander 20.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Grams

Fattoush

Romaine lettuce 200.00 Grams
Cherry tomatoes 150.00 Grams
Cucumber 1.00 Pieces
Lemon 1.00 Pieces
Pomegranate molasses 15.00 Grams
Olive oil 2.00 Tbsp
Sumac powder 3.00 Grams
Salt 0.25 Tsp
Black pepper 0.25 Grams
Pomegranate seeds 60.00 Grams

A Middle Eastern twist on meatballs.

Cooking Time: 25 min

Cals 682 · Prot 37.1 · Carbs 27.7 · Fat 48.5

Instructions

photo

1 Make meatball mix

Peel and chop onion and garlic. Heat oil in a pan over medium-high heat and fry onion and garlic for 5 minutes. Let cool on a plate. In a bowl, combine lamb mince, cooled onion mixture, harissa paste, cumin powder, coriander powder, half of the chopped fresh mint and coriander, salt and pepper. Knead well, for about 5 minutes.

photo

2 Fry meatballs

Form the meat mixture to meatballs. Heat oil in a pan over medium-high heat and fry meatballs until nicely browned and juicy in the middle.

photo

3 Make salad

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

photo

4 Season salad

Juice lemons. In a small bowl, combine 2/3/4 Tbsp of lemon juice, pomegranate molasses, olive oil, sumac powder, salt and black pepper. Add to the salad and mix well. Finish with pomegranate seeds. Serve with hot 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 1.00 Pieces
Garlic cloves 4.00 Pieces
Olive oil 2.00 Tbsp
Harissa paste 10.00 Grams
Cumin powder 2.00 Grams
Coriander powder 2.00 Grams
Fresh mint 10.00 Grams
Fresh coriander 20.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Grams

Fattoush

Romaine lettuce 200.00 Grams
Cherry tomatoes 150.00 Grams
Cucumber 1.00 Pieces
Lemon 1.00 Pieces
Pomegranate molasses 15.00 Grams
Olive oil 2.00 Tbsp
Sumac powder 3.00 Grams
Salt 0.25 Tsp
Black pepper 0.25 Grams
Pomegranate seeds 60.00 Grams
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