Lamb meatball & pea pilaf

Lamb meatball & pea pilaf

  • 1
  • 2
  • 3
  • 4
  • 5
(47 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
Meatballs aren't just for pasta dishes. Experiment with this tasty pilaf - a winner for any meatball fan

Nutrition and extra info

  • Raw or cooked meatballs only
  • Easily doubled / halved

Nutrition: per serving

  • kcal496
  • fat10g
  • saturates4g
  • carbs72g
  • sugars5g
  • fibre4g
  • protein33g
  • salt1.34g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 400g pack lean minced lamb
  • 3 garlic clove, crushed
  • 2 tsp cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 300g basmati rice
  • enough lamb or vegetable stock to cover the rice, from a cube is fine
  • 300g frozen pea
  • zest 2 lemon, juice of 1
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the cucumber yogurt

  • 1⁄2 cucumber, finely chopped or grated
  • 150ml pot mild natural yogurt
  • small bunch mint, leaves torn
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  1. Mix the lamb with half the garlic and 1 tsp of the cumin, then season and shape into about 16 balls – it’s easier if you wet your hands. Heat a large frying pan (with a lid for later), then fry the meatballs for about 8 mins until golden and cooked through. Remove from the pan, set aside, then tip in the rice, final tsp of cumin and remaining garlic. Fry for 30 secs, stirring, then pour in enough stock to cover. Cover and simmer for 10 mins or until almost all of the liquid is absorbed.

  2. Stir in the peas, return the meatballs to the pan, then warm through for a few mins until the peas are tender. Meanwhile mix the cucumber, yogurt and half the mint together, then season. To finish the pilaf, stir in the lemon zest and juice with some seasoning and the remaining mint. Serve with a good dollop of the cooling cucumber yogurt.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
fallenstar27
22nd Jun, 2013
Pretty tasty, and very adjustable to individual preferences. I usually just buy the meatball ready made and grill them on skewers instead of frying. Oh and for the cucumber yogurt I just use Tzatziki. This really is my lazy day meal and still tastes great with no effort.
zendeling
9th Oct, 2012
Really very very tasty. Not bland at all! Did nog expect such a nice result.. Making this more often, kids love it too!
itsamee
9th Oct, 2012
2.05
Rather bland,am amazed that this is a Good Food recipe, I only made this because of the number of recommendations. Sadly the best that I can say is that it is edible.
snoble
29th Jul, 2012
4.05
Really enjoyed this dish. I used shop bought minted lamb meatballs. The mint and lemon made it really fresh. In the end I used a stock to rice ratio of 2:1 as after frying the rice the first lot of liquid evaporated too quickly. Will make again!
georgie89
16th Feb, 2012
5.05
This was delicious!! Even my partner.... who can be very fussy loved it too :) yummy :)
annachild
4th Jan, 2012
What does 'Raw or cooked meatballs only ' (above, under 'Serves 4') mean?
catherineberry
19th Dec, 2011
Greek yoghurt and mix in 1 or 2 teaspoon of mint sauce don't need to buy a cucumber
staceyb85
16th Nov, 2011
5.05
This was delicious, used turkey mince instead of lamb to make it slightly healthier and instead of frying the meatballs I baked them for 15 mins in the oven and they came out perfectly. Was a bit unsure about how much water to put over the rice but as long as you cover it and keep checking and stirring while it cooks it turns out fine. Added some cherry tomatoes to the rice at the same time as the peas to give it some colour and extra goodness, will definitely make this again!
kategater
19th Jul, 2011
4.05
Really lovely recipe! Used lamb stock the second time and it really made a difference. Also added plenty of seasoning to the meatballs to liven them up and this really made a difference.
njwilson121
6th Jun, 2011
5.05
Just to add - the yoghurt MAKES the dish, so don't be tempted to cut on this, and not make the mint yoghurt. My last version using Tzatziki was okay, but nothing special. My first attempt doing everything from scratch was WOW! I'll also add that I didn't use as much lemon - simply because I'm not a fan off too lemony meals

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.