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.
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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
Typical values per serving when made using specific products in recipe
Energy | 1,712kJ/ 407kcals |
|---|---|
Fat | 14.8g |
Saturated Fat | 5.8g |
Carbohydrates | 41.4g |
Sugars | 15.7g |
Fibre | 5.6g |
Protein | 27.1g |
Salt | 0.4g |
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