Lamb meatballs & tabbouleh

Name: Lamb meatballs & tabbouleh
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tsp olive oil; 1 garlic clove, crushed; 1 small onion, very finely chopped; 200 g essential Waitrose British Lamb Mince; 25 g pack fresh parsley, chopped; 2 tsp ras el hanout; 100 g Waitrose Love Life Puy Lentils and Quinoa

These lamb meatballs pair beautifully with the Middle Eastern style tabbouleh with a dressing made with pomegranate molasses and the tzatiki provides the perfect freshness to acompany the dish.

4 out of 5 stars(1) Rate this recipe

Healthy

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

For the meatballs

1 tsp olive oil
1 garlic clove, crushed
1 small onion, very finely chopped
2 x 200g essential Waitrose British Lamb Mince
25g pack fresh parsley, chopped
2 tsp ras el hanout
100g Waitrose Love Life Puy Lentils and Quinoa

For the tabbouleh

250g pack Love Life Quinoa, Chickpeas, Bulgar, Wheat and Rice
80g Waitrose Washed Spinach
2 x 25g pack flat leaf parsley, stalks removed
25g pack mint, stalks removed
110g pack pomegranate seeds
1 bunch salad onions, sliced
1 lemon, zested and juiced
2 tbsp Cooks' Ingredients Pomegranate Molasses

200g tub Waitrose Tzatziki, to serve

Method

For the meatballs: preheat the oven to 180ºC, gas mark 4. In a frying pan heat the oil, add the garlic and onion and fry for 2-3 minutes, or until the onions have softened. Remove from the heat and allow to cool slightly.
Tip the cooked onion mixture into a bowl with the minced lamb and remaining meatball ingredients, then mix together. Roll the mixture into 20 evenly sized balls.
Place the meatballs on a baking tray that has been lined with baking parchment and cook in the preheated oven for 15-20 minutes, or until the balls are cooked with no pink meat.
While the meatballs are cooking make the tabbouleh. Cook the Love Life grains according to pack instructions, tip into a bowl and allow to cool. Meanwhile, chop the spinach and herbs, and add to the bowl with the pomegranate seeds, salad onions and lemon zest. Mix thoroughly so everything is evenly distributed. Add the pomegranate molasses and lemon juice, and pour over the salad.
Serve the salad with the meatballs and a spoonful of tzatziki