Waitrose and Partners
Lamb meatballs with minty green veg

Lamb meatballs with minty green veg

This Middle Eastern-inspired dish is surprisingly substantial. Serve with wholegrain flatbreads for bigger appetites.

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Gluten free2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Ingredients

  • 100ml Essential Greek Style Yogurt
  • 2 clove/s garlic, crushed
  • 500g pack Essential Lamb Meatballs
  • 2 large Essential Courgettes, cut into 5cm lengths
  • 1 tsp cumin seeds
  • 6 sprig/s mint, leaves only, chopped, plus extra to serve
  • 2 tbsp pumpkin seeds
  • 4 Essential Little Gem Lettuce, quartered lengthways
  • 1 small red onion, very thinly sliced

Method

  1. In a small bowl, combine the yogurt and garlic with lots of black pepper. Add 1 tsp cold water to thin it slightly, then cover and chill.

  2. Heat a frying pan over a high heat, then, without adding any oil, fry the meatballs, shaking the pan frequently, for 12-14 minutes, or until golden brown, the juices run clear and there is no pink meat. Lift out onto a plate and keep warm. Add the courgettes to the pan and fry for 2 minutes. Add the cumin, mint and pumpkin seeds and cook for 1 minute. Transfer to a separate plate and sear the little gem wedges in the pan briefly until lightly browned, for 1 minute or so each side, in 2 batches.

  3. Transfer the little gem to serving plates and arrange the courgette mixture on top, followed by the meatballs and sliced onion. Drizzle with the garlic yogurt and scatter over the extra mint leaves to serve.

Cook’s tip

 Lightly frying hearty lettuce wedges makes an interesting alternative to regular vegetable accompaniments during the summer.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,508kJ/ 361kcals

Fat

20g

Saturated Fat

8.7g

Carbohydrates

11g

Sugars

8.4g

Fibre

6.5g

Protein

31g

Salt

0.8g

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