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Lamb meatball & pea pilaf

Lamb meatball & pea pilaf

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Rating: 4 out of 5.59 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
  • Freezable (raw or cooked meatballs only)
Nutrition: per serving
HighlightNutrientUnit
kcal496
fat10g
saturates4g
carbs72g
sugars5g
fibre4g
protein33g
low insalt1.34g
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Ingredients

For the cucumber yogurt

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
TIP

For an even healthier version, substitute the lamb for turkey mince – it’s a good source of protein and low in saturated fat.

Goes well with

Recipe from Good Food magazine, July 2008

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Overall rating

Rating: 4 out of 5.59 ratings

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