Lamb Meatball and Tabbouleh Bowl
Photography by Olivia Galletly.
Aromatic lamb meatballs are balanced perfectly with these light and zingy salads.
Serves: 4
INGREDIENTS
Meatballs
600 grams lamb mince
½ red onion, diced
¼ cup currants
1 egg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon paprika
¼ cup fresh parsley, finely chopped
¼ cup fresh mint, finely chopped
¼ teaspoon salt
¼ teaspoon cracked pepper
1 tablespoon olive oil
Tabbouleh
1 cup buckwheat
¼ medium cucumber, cubed
8 cherry tomatoes, cubed
70 grams pistachios, roasted and roughly chopped
½ cup fresh parsley, roughly chopped
¼ cup fresh mint, roughly chopped
juice 1 lemon
Slaw
1 tablespoon mustard seeds
1 beetroot, grated
1 carrot, grated
juice 1 lemon
To serve
1 cup Greek yoghurt
¼ cup fresh mint, roughly chopped
½ cup hummus
1 large bunch of watercress
METHOD
Preheat the oven to 200°C.
Meatballs: Place all ingredients, apart from the oil, in a large bowl and mix to combine. Using your hands, roll into golf-ball-sized balls and place on a lined baking tray. Drizzle with olive oil and bake for 25–30 minutes or until golden brown.
Tabbouleh: Bring a large pot of salted water to the boil, add the buckwheat and cook for 15 minutes or until tender. Drain, rinse in cold water and drain again. Add to a bowl with remaining tabbouleh ingredients and mix well. Season to taste.
Slaw: Place mustard seeds in a nonstick frypan without any oil and fry over a medium heat until they begin to pop. Remove from heat and place in a bowl with remaining ingredients.
In a small bowl, combine Greek yoghurt and chopped mint leaves.
Place tabbouleh in bowls and top with meatballs, slaw, minted yoghurt, hummus and watercress.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!