Lamb Meatballs Green Tahini Tabbouleh Recipes

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LAMB MEATBALLS & GREEN TAHINI TABBOULEH

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

Provided by Esther Clark

Categories     Dinner, Supper

Time 27m

Number Of Ingredients 14



Lamb meatballs & green tahini tabbouleh image

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 0.92 milligram of sodium

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 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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  • While the potatoes are cooking, in a food processor, combine the lamb, onion, parsley, garlic, pepper flakes, cinnamon, allspice, salt, and pepper and blitz until evenly mixed, 2 to 3 minutes. (Grinding the meat again in this way ensures a better texture.) Using your hands, shape the meatballs into 2-inch (5-cm) ovals that are tapered at the edges.
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