Lamb & onion meatball freekeh pilaf

Name: Lamb & onion meatball freekeh pilaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 500 g pack British lamb mince; 50 g fresh breadcrumbs; 2 cloves garlic, finely chopped; 1 unwaxed lemon, zest plus wedges; 2 tbsp Stokes Red Onion Marmalade; ½ tsp ground allspice; 1 tsp ground coriander; 1 tsp ground cumin; 1 large free range egg; 2 tbsp olive oil

The sweet tang of Stokes’ Red Onion Marmalade works brilliantly with lamb, smokey freekeh, and leafy cavolo nero. Add as much (or as little) green chilli as you like!

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Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g pack British lamb mince
50g fresh breadcrumbs
2 cloves garlic, finely chopped
1 unwaxed lemon, zest plus wedges
2 tbsp Stokes Red Onion Marmalade
½ tsp ground allspice
1 tsp ground coriander
1 tsp ground cumin
1 large free range egg
2 tbsp olive oil

For the pilaf

250g The Levantine Table Freekeh
200g pack cavolo nero, stalks discarded, roughly chopped
1 bay leaf
1 tbsp tomato purée
1 tsp ground coriander
½ tsp ground allspice
1 tsp ground cumin
500ml chicken stock, hot
200g pack feta, crumbled
2 green chillies, deseeded, diced
½ x 25g pack flat leaf parsley, leaves chopped

For the meatballs, mix all the ingredients, except the oil and lemon wedges, together in a large bowl, season well and mix again. Roll into about 16 balls, each weighing about 45g. Heat the oil in a large heavy-based frying pan, brown the meatballs on all sides, then remove to a plate (in batches if needed).
Meanwhile, soak the freekeh in cold water for 5 minutes. Tip into a sieve, rinse under cold running water and leave to drain over the sink.
Once you’ve scooped out the final meatball, stir the cavolo nero and bay leaf into the hot pan and fry with a pinch of salt for a couple of minutes. Stir in the tomato purée and cook for 1 minute more.
Mix the freekeh into the pan with the spices and stock, tuck the meatballs in and bring to the boil. Put the lid on, reduce the heat to low and cook for 20 minutes. Turn the heat off and leave to stand for 8 minutes, with the lid on, until the freekeh is tender and fluffy and the lamb is cooked with no pink meat and juices that run clear. Serve the pilaf topped with the feta, chillies, parsley and lemon wedges for squeezing over.

Typical values per serving when made using specific products in recipe