LEBANESE-STYLE MEATBALLS WITH MUJADARA
Brown rice, lentils and onions make a delicious base for this healthy dinner. We've used lean lamb mince and plenty of herbs and spices to add flavour
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 14
Steps:
- Tip the lamb into a bowl with ¼ of the chopped onion, the garlic, ½ tsp cumin, the lemon zest and some black pepper. Mix well with your hands, then shape into 16 small meatballs. Chill for at least 30 mins.
- Heat 1 tsp oil in a non-stick frying pan over a medium-high heat. Reserve most of the remaining chopped onion for the salad, then fry the rest for 5 mins until golden. Stir in the remaining cumin, then tip in the rice, bouillon powder, 500ml water and some black pepper. Reduce the heat to a simmer, then cover and cook over a medium heat for 30 mins. Tip in the lentils, cover again and cook for 5-10 mins more until the rice is tender and all the water has been absorbed.
- Meanwhile, heat the remaining oil in a non-stick pan over a medium-high heat. Add the meatballs and sliced onion, cover and cook for 5 mins. Stir, then cook for 5 mins more until the meatballs are cooked through and the onions are golden. Stir the tahini and lemon juice together with 3-4 tbsp water to make a sauce.
- Mix all of the salad ingredients with the reserved chopped onion. If you're following our Healthy Diet Plan, divide half of the mujadara between two plates and top with half of the meatballs and onions. Spoon over half of the tahini sauce and serve with half of the salad, two lemon wedges and a few mint leaves. Cover and chill the remaining portions to eat another day. Will keep for two to three days in the fridge.
Nutrition Facts : Calories 497 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
LEBANESE-STYLE SPICED MEATBALLS
Local recipe-switched from pan fried to baked. Interesting that the recipe does not call for any onions but if you want to add say, 1/3-1/2 cup finely minced yellow onion that would be okay with me! (I didn't add onion.)
Provided by COOKGIRl
Categories Meat
Time 35m
Yield 18-22 meatballs
Number Of Ingredients 10
Steps:
- Combine meatballs mixture in a large mixing bowl and stir *just* until combined.
- Cover and refrigerate until mixture is firm. (I do this first thing in the morning.).
- Preheat oven to 350 degrees.
- Form into 1 1/2" balls and place on a parchment-lined baking sheet.
- Bake about 20 minutes or until browned and no longer pink in the center.
- If desired, serve with plain yogurt that has been drained or tahini.
- Delicious served over quinoa accompanied by a fresh salad with seasonal ingredients or steamed veggies in the cooler months.
- Yield: 18-22 meatballs.
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