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Lamb meatballs & green tahini tabbouleh

Lamb meatballs & green tahini tabbouleh served on a plate

Lamb meatballs & green tahini tabbouleh

Name: Lamb meatballs & green tahini tabbouleh
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 2 tbsp tahini; 2 tbsp fat-free yogurt; ½ small bunch of parsley; 1 lemon juiced; ½ small garlic clove; ½ tbsp rapeseed oil; 10-12 ready-made lean lamb meatballs; 2 x 250g pouches mixed grains; 4 cooked beetroots chopped; 2 spring onions sliced; 200g baby tomatoes halved; 50g pitted black olives halved; 1 cucumber peeled and cubed; ½ tbsp za’atar

Esther Clark

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Serves 4

Easy

Prep: 15 mins

Cook: 12 mins

A star rating of 3.5 out of 5.4 ratingsRate

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Combine grains and beetroot with lamb meatballs and a tahini dressing to make this quick and easy supper, which is full of textures and flavours

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp tahini
2 tbsp fat-free yogurt
½ small bunch of parsley
1 lemon

juiced
½ small garlic clove
½ tbsp rapeseed oil
10-12 ready-made lean lamb meatballs
2 x 250g pouches mixed grains
4 cooked beetroots

chopped
2 spring onions

sliced
200g baby tomatoes

halved
50g pitted black olives

halved
1 cucumber

peeled and cubed
½ tbsp za’atar

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Nutrition: Per serving

kcal502
fat23g
saturates5g
carbs46g
sugars9g
fibre9g

high
protein24g
salt0.92g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food Vegetarian Christmas, December 2020

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A star rating of 3.5 out of 5.4 ratings

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