Meatball & quinoa mezze
Waitrose and Partners

Meatball & quinoa mezze

Boost your plant points even further by adding watercress and chopped mint and showering the final plate with crushed pistachios (or other nuts). You can make it vegan by swapping the meatballs for a plant-based alternative.

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HealthyHigh protein2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare20 mins
  • Cook15 mins
  • Total time35 mins

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Ingredients

  • 250g pouch Merchant Gourmet Red & White Quinoa
  • 240g Essential Round Beans, trimmed
  • 100g Essential Radishes, finely sliced
  • 1 small unwaxed lemon, zest and juice
  • ½ x 20g pack dill fronds chopped
  • 30g smoked almonds, chopped
  • 90g pack pomegranate seeds
  • ½ tsp olive oil
  • 300g pack Reduced Fat Brtish Beef Meatballs
  • 2 tsp Cooks' Ingredients Zaatar
  • 2 tsp pomegranate molasses
  • 120g Essential Reduced Fat Houmous

Method

  1. Cook the quinoa according to pack instructions, then tip into a large mixing bowl. Meanwhile, steam the beans over salted simmering water for 4 minutes until just tender. Tip into a colander, refresh briefly under cold water and drain well. Add to the quinoa with the sliced radishes, lemon zest and juice, ½ the dill, ½ the smoked almonds and ½ the pomegranate seeds.

  2. Put the oil in a large frying pan set over a high heat. Add the meatballs; brown on all sides for 2 minutes. Reduce the heat to medium and cook for a further 7 minutes, turning frequently. Scatter with the zaatar and drizzle with the pomegranate molasses. Cook for 1 minute more, or until the meatballs are cooked through with no pink meat, shaking the pan to glaze the meatballs.

  3. Divide the houmous and quinoa mixture between 2 plates. Add the meatballs and scatter with the remaining dill, chopped smoked almonds and pomegranate seeds.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,246kJ/ 775kcals

Fat

31g

Saturated Fat

6g

Carbohydrates

70g

Sugars

15g

Fibre

16g

Protein

46g

Salt

1.6g

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