Turkish Lamb Meatballs and Eggplant in Pomegranate Sauce

Name: Turkish Lamb Meatballs and Eggplant in Pomegranate Sauce with Bulgur Pilaf and Mint Yogurt
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lean Lamb Mince; 15 Grams of Fresh parsley; 1 Piece of Red onion; 10 Grams of Panko bread crumbs; 4 Grams of Coriander cumin powder; 2 Grams of Allspice powder; 2 Grams of Smoked paprika powder; 125 Grams of Long Eggplant; 10 Grams of Pine nuts; 120 Grams of Bulgur wheat; 1 Piece of Chicken stock cube; 400 ML of Water; 1 Piece of Garlic cloves; 170 Grams of Natural yogurt; 2 Grams of Dried mint; 5 Grams of Corn starch; 40 Grams of Pomegranate molasses; 15 ML of Balsamic vinegar; 5 Grams of White sugar; 1 Grams of Cinnamon powder; 75 ML of Water; 125 Grams of Pomegranate kernels

with Bulgur Pilaf and Mint Yogurt

Juicy lamb meatballs meet smoky eggplant in a tangy pomegranate glaze, paired with nutty bulgur and cool mint yogurt for a vibrant Middle Eastern-inspired feast!

NEW

Cals 891 · Prot 46 · Carbs 98 · Fat 31

Global Eats

45 min

Turkish Lamb Meatballs and Eggplant in Pomegranate Sauce with Bulgur Pilaf and Mint Yogurt

Juicy lamb meatballs meet smoky eggplant in a tangy pomegranate glaze, paired with nutty bulgur and cool mint yogurt for a vibrant Middle Eastern-inspired feast!

NEW

Cals 891 · Prot 46 · Carbs 98 · Fat 31

Global Eats

Ingredients

Lamb

Lean Lamb Mince

350 Grams

Fresh parsley

15 Grams

Red onion

1 Piece

Panko bread crumbs 10*11*12*

10 Grams

Coriander cumin powder

4 Grams

Allspice powder

2 Grams

Smoked paprika powder

2 Grams

Long Eggplant

125 Grams

Pine nuts 2*

10 Grams

Bulgur wheat

Bulgur wheat 10*11*

120 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Water

400 ML

Mint yogurt

Garlic cloves

1 Piece

Natural yogurt 4*

170 Grams

Dried mint

2 Grams

Sauce

Corn starch

5 Grams

Pomegranate molasses

40 Grams

Balsamic vinegar 14*

15 ML

White sugar

5 Grams

Cinnamon powder

1 Gram

Water

75 ML

Pomegranate kernels

125 Grams

Allergens

*10 Wheat, *11 Gluten, *12 Lupin, *2 Tree Nuts, *4 Milk, *5 Eggs, *9 Soya, *15 Celery, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3994 / 891
Fats (g)	31.4
of which saturated (g)	17.5
Carbohydrates (g)	98
of which sugars (g)	25.6
Fibers (g)	18.8
Proteins (g)	45.9
Salt (g)	2.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook bulgur wheat

Rinse and drain the bulgur wheat.
In a pot over medium heat, add the bulgur wheat with a small drizzle of olive oil and cook for 1 min until the grains are coated.
Crumble in 0.5 stock cube, and pour in the measured water.
Lower the heat to medium low, cover and cook for 25 min, stirring often until the water is absorbed and the bulgur wheat has softened.
Pick and finely chop the parsley, and stir in half towards the end of cooking.

2 Prep meatballs

Meanwhile, peel and finely chop or grate the onion.
In a large bowl, combine the lamb, onion, panko, coriander cumin powder, allspice, smoked paprika, a pinch of salt and pepper, and the remaining parsley.
Shape into very small meatballs.

3 Fry meatballs

Slice the eggplant into small bite-sized pieces.
Heat a pan over medium-high heat with a drizzle of olive oil.
Fry the pine nuts until golden brown, and set aside.
Fry the eggplant for 4-5 min with a pinch of salt until cooked through, set aside on a plate.
Add another small drizzle of olive oil and fry the lamb meatballs for 6-7 min until browned and cooked through.

4 Mix yogurt

Meanwhile, finely chop the garlic.
In a small bowl, whisk the yogurt, garlic, and dried mint until smooth.

5 Simmer

In a small bowl, dissolve 0.5 tsp of corn starch with 3 Tbsp of water and set aside.
Lower the heat, and add the pomegranate molasses, balsamic vinegar, sugar, cinnamon, and measured water to the meatballs.
Cook for 2-3 min until coated.
Stir in the corn starch slurry, and cook the sauce for 1 min until thickened.
Add the eggplant back and half the pomegranate kernels. Stir through the sauce to warm through.

6 Serve

Serve the Lamb Meatballs and Eggplant in Pomegranate Sauce with Bulgur Wheat.
Garnish with toasted pine nuts, remaining pomegranate kernels, and dollops of mint yogurt.