Lamb & Carrot Meatballs With Cauliflower Tabbouleh
"Serve this refreshing dinner full of veggies and flavor on a hot day."
photo by Food.com
- Ready In:
- 45mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
For the Tabbouleh
- 2 cauliflower
- 1 tablespoon ghee or 1 tablespoon butter
- 2 red onions or 2 bunches spring onions, finely chopped
- 4 medium tomatoes, diced
- 3 large handfuls fresh parsley, finely chopped
- 1 large handful fresh mint leaves, finely chopped
- 1 lemon, juiced plus a touch of lemon zest
- 6 tablespoons extra virgin olive oil
- 4 radishes, sliced
- 1 1 any other nuts or 1 seeds
-
For the Meatballs
- 500 g ground lamb (or beef, dont go for lean mince)
- 1 egg
- 1 small onion, finely chopped
- 3 garlic cloves, diced
- 1 teaspoon sea salt
- 1⁄2 teaspoon black pepper
- 1 large pinch ground cumin
- 1 large pinch ground cinnamon
- 1 pinch of ground chili (or fresh chilli) (optional)
- 3 carrots, grated
- 1 tablespoon ghee, for frying
directions
- Method for the Tabbouleh.
- Grate cauliflower into rice-size pieces using the coarse side of a hand-held grater.
- Combine the cauliflower with all the remaining ingredients for the Tabbouleh in a bowl, and mix well.
- Top with sliced radishes and your choice of nuts and seeds.
- OR (Alternative method).
- Put the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the ghee or butter. Steam over a medium heat. The cauliflower should take roughly 4-6 min to cook – not too soft! – check there is enough water at the bottom of the pan so it doesn’t burn. Drain any excess water and tip the steamed cauliflower into a large serving bowl.
- While the cauliflower cools, combine rest of tabbouleh ingredients. Taste for seasoning.
- Method For the Meatballs.
- In a large bowl, combine all the meatball ingredients, except the ghee, and mix well.
- In a wide saucepan over a medium heat, add a little ghee and fry a small piece of the meatball mixture to check seasoning. Adjust mixture as necessary. Roll small pieces of the meatball mixture – roughly 11⁄2tsp – to make about 20 balls. You can make them any size you like, but the larger they are, the longer they’ll take to cook.
- Heat up a little more ghee and, over a medium-high heat, fry the meatballs in a few batches until lightly browned on all sides and cooked through – this should take about 6-7min. You can always brown the meatballs in advance and finish them off in the oven later if you’re having people round.
- Serve the meatballs with the tabbouleh and your choice of toppings scattered over the top.
Questions & Replies
-
The last ingredient for the tabbouleh is listed as " 1 other seeds or nuts". What measurement is this "1" referring to? One Tablespoon, One Cup, ??
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RECIPE SUBMITTED BY
Food.com
United States
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