Lamb & Carrot Meatballs With Cauliflower Tabbouleh

Serve this refreshing dinner full of veggies and flavor on a hot day.

• Ready In: 45 mins
• Serves: 4

Ingredients

• For the Tabbouleh

• 2  cauliflower
• 1  tablespoon ghee or 1  tablespoon butter
• 2  red onions or 2  bunches spring onions, finely chopped
• 4  medium tomatoes, diced
• 3  large  handfuls fresh parsley, finely chopped
• 1  large  handful fresh mint leaves, finely chopped
• 1  lemon, juiced plus a touch of lemon zest
• 6  tablespoons extra virgin olive oil
• 4  radishes, sliced
• 1  handful pistachios or 1  any other  nuts or 1  seeds

• For the Meatballs

• 500  g ground lamb (or beef, dont go for lean mince)
• 1  egg
• 1  small onion, finely chopped
• 3  garlic cloves, diced
• 1  teaspoon sea salt
• 1⁄2 teaspoon black pepper
• 1  large  pinch ground cumin
• 1  large  pinch ground cinnamon
• 1  pinch  of ground  chili (or fresh chilli) (optional)
• 3  carrots, grated
• 1  tablespoon ghee, for frying

Directions

1. Method for the Tabbouleh.
2. Grate cauliflower into rice-size pieces using the coarse side of a hand-held grater.
3. Combine the cauliflower with all the remaining ingredients for the Tabbouleh in a bowl, and mix well.
4. Top with sliced radishes and your choice of nuts and seeds.
5. OR (Alternative method).
6. 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.
7. While the cauliflower cools, combine rest of tabbouleh ingredients. Taste for seasoning.
8. Method For the Meatballs.
9. In a large bowl, combine all the meatball ingredients, except the ghee, and mix well.
10. 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.
11. 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.
12. Serve the meatballs with the tabbouleh and your choice of toppings scattered over the top.