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Serving size
Ingredients
Ingredients
- 500g lamb mince
- 1 handful of fresh mint
- 3 carrot
-
160g quinoa(quinoa (100%))
- 240g green beans
- 1 garlic clove
- 2 tbsp pomegranate molasses
- 1 head of broccoli
-
1 tbsp sweet harissa paste(Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 124Kcal | 589Kcal |
| 517kJ | 2466kJ | |
| Fat | 5.8g | 28g |
| of which saturates | 2.0g | 9.6g |
| Carbohydrates | 10g | 48g |
| of which sugars | 4.2g | 20g |
| Protein | 7.4g | 35g |
| Salt | 0.1g | 0.5g |
| Fibre | 2.2g | 11g |
Prep in 10
High protein
1/3 daily fibre
5 plants
Lamb Meatballs with Harissa & Pomegranate Glaze
A sticky-sweet star of a dish: syrupy pomegranate molasses, mixed with apricot harissa, envelops tender lamb meatballs. Keep sides simple, with iron-rich quinoa and plenty of green veg, sprinkled with herbs.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Cut the broccoli into florets. Cut the carrots into 1cm thick batons (peel optional). Place both onto a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Bake for 15-20 mins, until golden and cooked through.
- . Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Make the meatballs; in a bowl, combine the lamb, a pinch of sea salt and black pepper. Mix and form into 20 meatballs. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the meatballs and cook for 10-15 mins, turning occasionally, until golden brown and cooked through.
- Make the sauce; finely chop or grate the garlic, place into a small bowl and mix with the harissa, pomegranate molasses and 3-4 tbsp water. Add the sauce to the pan and simmer for 5 mins, until slightly reduced. Set aside and keep warm.
- Trim the green beans. Pick the mint leaves from the stalks and roughly chop. Rinse the quinoa saucepan and refill with salted hot water. Bring to a boil then add the green beans. Boil for 2-3 mins, or until cooked. Drain, then toss with a pinch of mint, sea salt and black pepper.
- Serve the roasted veg with the green beans and quinoa on plates. Top with the meatballs and drizzle over the sauce from the pan.
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