Kate Percy's Superfood Meatballs With Lamb, Carrot + Pinenuts
Everyone loves these meatballs! And the great thing is, they're packed with superfood goodness too. #Enerjoy! in a meatball :)
Well-balanced with good quality protein, carbohydrate, vitamins A, C and K, vitamin B6, thiamin, niacin, potassium and Omega 3s, these tasty little nutrition bombs are even better if you make them in advance, to give the flavours the chance to infuse. Perfect for a speedy mid-week supper or a post-exercise snack...
Prep 5 mins (+ 30 mins to chill) | Cook 10 mins
Ingredients to make 38-40 meatballs
- 1 small onion, very finely chopped
- 1 garlic clove, crushed
- 1 small carrot, finely grated
- 400g lamb mince
- 40g pine nuts, crushed with a pestle & mortar
- 1 egg, lightly beaten
- 2 tsp ground coriander
- 1 tbsp finely chopped mint leaves
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp sunflower oil for frying the meatballs
- Pitta bread and crisp salad leaves to serve
For the yoghurt sauce
- 200ml low-fat, natural yoghurt
- Pinch of chilli powder
- ½ tsp ground cumin
- ½ tsp ground coriander
Gently fry the onion and the garlic in the olive oil until soft and translucent. Leave to cool for a couple of minutes. Spoon the onion mixture into a large bowl and then add all the other ingredients except the sunflower oil. Mix with a wooden spoon or with your hands until everything is well combined.
Form small balls with your hands, about 1.5-2 cm in diameter, the size of a large marble. If you have time, cover and leave in the fridge for at least 30 minutes.
Combine the ingredients for the yoghurt sauce and warm the pitta breads.
Heat the sunflower oil in a large frying pan and fry the meatballs for about 6 minutes, turning every two minutes so that they are golden-brown all over. Stuff the pittas with some salad leaves, add a few meatballs and drizzle over the yoghurt sauce.
Nutrition per serving
(includes 1 pitta bread)
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