Lamb & Carrot Meatballs With Cauliflower Tabbouleh

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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