Coriander pork meatballs with chickpea purée & labneh

Name: Coriander pork meatballs with chickpea purée & labneh
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 500 g pack Essential British Pork Mince 12% fat; 2 clove/s garlic, crushed; 25 g pack coriander, leaves chopped, plus extra to serve; 2 tsp Cooks’ Ingredients Baharat Seasoning; 50 g fresh white breadcrumbs; 1 unwaxed lemon, zest and juice; 1 mixed size free range egg, beaten; 2 tbsp olive oil; 400 g cans Essential Chickpeas In Water; 180 g tub No.1 Herby Labneh Dip, stirred; Leafy green salad, to serve (optional); Toasted pittas, to serve (optional)

Roasting meatballs is so much easier than frying and helps keep the shape round. They’re served here with a warm chickpea purée and creamy labneh for a satisfying supper.

5 out of 5 stars(1) Rate this recipe

High protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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500g pack Essential British Pork Mince 12% fat
2 clove/s garlic, crushed
½ x 25g pack coriander, leaves chopped, plus extra to serve
2 tsp Cooks’ Ingredients Baharat Seasoning
50g fresh white breadcrumbs
1 unwaxed lemon, zest and juice
1 mixed size free range egg, beaten
2 tbsp olive oil
2 x 400g cans Essential Chickpeas In Water
180g tub No.1 Herby Labneh Dip, stirred
Leafy green salad, to serve (optional)
Toasted pittas, to serve (optional)

Preheat the oven to 220ºC, gas mark 7. Mix the mince, garlic, chopped coriander, Baharat, breadcrumbs, lemon zest, egg and some seasoning. Shape the mixture into 20 even-sized meatballs and place on a nonstick baking tray, or one lined with baking parchment.
Brush the meatballs lightly with oil and roast for 20-25 minutes without turning, until nicely browned and cooked through, with no pink meat and juices that run clear.
Meanwhile, tip the chickpeas and their liquid into a small pan. Add enough water to cover them, then bring to a gentle simmer and cook for 10 minutes. Drain well, then add the lemon juice and a splash of olive oil. Using a stick blender, whizz until smooth. If it seems a little stiff, add a splash of hot water. Season.
Divide the chickpea purée between 4 plates or shallow bowls and top with the meatballs. Spoon over the labneh and scatter with the reserved coriander leaves. Tasty with a green salad and toasted pittas.