Spiced Lamb Meatballs on Sourdough

A flavour packed alternate to your normal Italian meatball dinner.

Preparation time: 15 minutes - Cooking time: 35 minutes - Serves: 4

400g lamb mince
2 tsp sumac, plus extra to serve
6 tbsp toasted pine nuts, roughly chopped
25g pack flat leaf parsley, leaves finely chopped
1 tbsp essential olive oil
2 garlic cloves, thinly sliced
2 x 400g cans essential chopped tomatoes
2 tsp dried mint
4 thick slices sourdough bread
4 tbsp essential natural yogurt

Buy Ingredients from Waitrose Here

1. To make the meatballs, mix the mince with the sumac, pine nuts and 2 /3 of the parsley; season. Shape the mixture into 16 small balls. Heat the olive oil in a large frying pan and brown the meatballs for 4-5 minutes, then scoop them onto a plate.

2. Add the garlic to the pan, fry until turning golden (1-2 minutes) then tip in the tomatoes and mint, season and bubble on high for 5-10 minutes until thickened slightly. Return the meatballs to the pan so they are submerged, cover and cook for 15 minutes until the meatballs are cooked through; season.

3. Toast the bread, then top with the meatballs, yogurt, remaining parsley and a sprinkling of sumac.

Recipe Courtesy of Waitrose & Partners
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