Lamb Meatballs Green Tahini Tabbouleh Recipes

LAMB MEATBALLS & GREEN TAHINI TABBOULEH

Steps:

• Blend the tahini, yogurt, parsley, lemon juice, garlic, 2-3 tbsp water and a pinch of salt in a food processor until smooth. Set aside.
• Heat the oil in a non-stick frying pan and cook the meatballs over a medium heat for 10-12 mins until cooked through, turning regularly.
• Warm the grains following pack instructions. Leave to cool a little, then toss with the remaining ingredients. Season. Divide between four plates, top with the meatballs and drizzle over the tahini dressing.

CUMIN LAMB MEATBALLS WITH TAHINI YOGURT DIPPING SAUCE

Steps:

• Heat broiler with an oven rack placed 3 inches below heat source.
• Using a mortar and pestle or the flat side of a knife, make a paste with garlic and a pinch of salt. Put half the garlic paste in a large bowl and add lamb, 1 teaspoon of the salt, cumin, hot sauce, pepper, chile powder, scallion and 1 tablespoon parsley. Mix to combine.
• Shape lamb mixture into 1 1/2-inch meatballs and place on an oiled rimmed baking sheet. Make sure meatballs are spaced at least 1 inch apart. Transfer baking sheet to oven and broil meatballs for 8 to 10 minutes, or until browned on top and slightly pink on the inside.
• Meanwhile, combine yogurt, tahini, remaining garlic paste,1/4 teaspoon salt and the lemon juice to taste.
• Transfer cooked meatballs to a serving platter or individual plates and serve with tahini sauce and extra hot sauce, if you like. Garnish with the remaining parsley.

LAMB & CARROT MEATBALLS WITH CAULIFLOWER TABBOULEH

Steps:

• 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.