Lamb meatballs with minty green veg
This Middle Eastern-inspired dish is surprisingly substantial. Serve with wholegrain flatbreads for bigger appetites.
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
- 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
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.
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.
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.
Lightly frying hearty lettuce wedges makes an interesting alternative to regular vegetable accompaniments during the summer.
Typical values per serving when made using specific products in recipe