Lamb Meatballs
with a Middle-Eastern Salad
Instructions
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 paste, coriander 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.
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.
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.
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.
5 Serve
Juice the lemons. In a small bowl, combine 2/3/4 tbsp of lemon juice, the pomegranate molasses, olive oil, sumac powder, salt 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
Meatballs
Fattoush
A Middle Eastern twist on meatballs.
Cooking Time: 25 min
Cals 503 · Prot 36 · Carbs 38 · Fat 27
Gluten-Free
Dairy-Free
Instructions
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 paste, coriander 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.
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.
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.
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.
5 Serve
Juice the lemons. In a small bowl, combine 2/3/4 tbsp of lemon juice, the pomegranate molasses, olive oil, sumac powder, salt 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
Meatballs
Fattoush
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