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Middle Eastern Meatballs with Jewelled Quinoa
Give shakshuka a shake up, making yours with juicy grass-fed British beef meatballs. Spoon the lot over British quinoa – studded with sweet dried apricots and lemon zest – then sprinkle with fresh coriander.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 20g chopped dried apricots (use half) (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 1 unwaxed lemon (use half)
- 0 tbsp ground cumin
- 150g beef mince (british beef mince (10% fat))
- 3 garlic clove
- 1 handful of fresh coriander (use half)
- 1 onion (use half)
- 80g quinoa (use half) (quinoa (100%))
- 400g chopped tomatoes (use half) (Tomatoes, Tomato Juice, Citric Acid (E330))
- 2 pepper
- 1 tbsp smoked paprika (use half)
Nutritional Information
Calories: 648
Protein: 46g
Carbs: 64g
Fat: 28g
Ingredients
- 300g beef mince (british beef mince (10% fat))
- 1 unwaxed lemon
- 80g quinoa (quinoa (100%))
- 20g chopped dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 1 handful of fresh coriander
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 tbsp ground cumin
- 3 garlic clove
- 2 pepper
- 1 onion
- 1 tbsp smoked paprika
Nutritional Information
Calories: 621
Protein: 45g
Carbs: 56g
Fat: 28g
Middle Eastern Meatballs with Jewelled Quinoa
Give shakshuka a shake up, making yours with juicy grass-fed British beef meatballs. Spoon the lot over British quinoa – studded with sweet dried apricots and lemon zest – then sprinkle with fresh coriander.
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Cooking Instructions
- Boil the kettle. Heat a medium saucepan filled with salted boiling water on high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Return to the saucepan and set aside.
- Roughly chop the coriander. In a large bowl, mix the beef with half the coriander, half the cumin and a pinch of sea salt and black pepper. With wet hands, shape the mix into 5 meatballs. Heat a large frying pan with 1/2 tsp oil on medium heat. Cook the meatballs for 3-4 mins, turning frequently, until golden brown. Remove from the pan and set aside.
- Thinly slice the onion and pepper. Finely chop or crush the garlic. In the same pan, cook the onion and pepper for 5-6 mins, until softened. Stir in the garlic, paprika and remaining cumin. Then, add the chopped tomatoes, meatballs, 100ml water and a pinch of sea salt and black pepper. Simmer for 5 mins. Cover with a lid and simmer for another 5-7 mins, until the beef is cooked through.
- Meanwhile, roughly chop half the apricots. Zest the lemon. Stir the apricot, juice and zest from half the lemon and half the remaining coriander through the cooked quinoa. Season with sea salt and black pepper.
- Serve the quinoa with the meatball shakshuka. Garnish with the remaining coriander.
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