Lamb meatballs with spicy mint yoghurt
(at time of publication)
- 1 bunch fresh mint
- 500g lamb mince
- 1 small onion, roughly chopped
- 3 teaspoons Moroccan seasoning
- 1 large orange, zest and juice
- 1 cup breadcrumbs
- 1 egg
- 100g reduced-fat Greek yoghurt
- 1 cup salt-reduced liquid chicken stock
- 1 cup quinoa
- spray oil
- 12 baby carrots, trimmed
- 1 bunch rocketarugulaX (2 cups), trimmed
1 Roughly chop 1/2 cup mint and place in a large bowl with lamb, onion, seasoning, orange zest, 2 tablespoons orange juice, breadcrumbs and egg. Use hands to mix together until well-combined. Shape mixture in large tablespoon-sized balls. Set aside.
2 Place yoghurt in a small processor or use a stick blender. Roughly chop the remaining mint and add to yoghurt. Blend until a smooth, pale green sauce forms. Transfer into a serving bowl. Cover and refrigerate.
3 Pour stock and 1 cup water into a saucepan and place over a medium heat. Add quinoa and bring to the boil. Reduce heat and cook for 20 minutes or until liquid is absorbed and quinoa is tender. Remove from heat, stir and cover. Stand for 5 minutes. Fluff with a fork and add the remaining orange juice. Stir until combined then set aside.
4 Place a non-stick frying pan over a medium-low heat and spray with oil. Add meatballs and cook, shaking pan often, for 10 minutes or until meatballs are cooked through.
5 Meanwhile, steam or boil carrots until tender-crisp. Spoon quinoa onto serving plates and top with meatballs. Spoon mint yoghurt onto meatballs. Serve with baby carrots and rocket.
Make it gluten free: Use gluten-free seasoning and breadcrumbs and check stock and yoghurt are gluten free.
Try using chicken, turkey or pork mince instead of lamb. Replace mint yoghurt with mango chutney.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 6g
Dietary fibre 7g
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