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Middle Eastern-style Beef Meatballs with Chickpeas & Mint Yogurt
This vibrant Middle Eastern-style stew is packed with flavour. You'll spice homemade British beef meatballs with fragrant baharat, a classic Middle Eastern spice blend. Simmer with chunky chickpeas and juicy plum tomatoes. Top with a creamy mint dressing, made with cooling yoghurt, and a sprinkle of crunchy almonds.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g baby spinach
- 40g whole almonds (Nuts)
- 80g greek style yoghurt (Milk)
- 1 handful of fresh mint
- 400g passata (tomatoes, salt, citric acid)
- 460g chickpeas (Chickpeas, water, salt)
- 1 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 2 onion
- 200g baby tomatoes
- 240g green beans
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 500g beef mince (british beef mince (10% fat))
Nutritional Information
Calories: 604
Protein: 41g
Carbs: 20g
Fat: 29g
Middle Eastern-style Beef Meatballs with Chickpeas & Mint Yogurt
This vibrant Middle Eastern-style stew is packed with flavour. You'll spice homemade British beef meatballs with fragrant baharat, a classic Middle Eastern spice blend. Simmer with chunky chickpeas and juicy plum tomatoes. Top with a creamy mint dressing, made with cooling yoghurt, and a sprinkle of crunchy almonds.
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large saucepan, a medium bowl, a small bowl, a sieve & a measuring jug
Get started
- Finely dice the onions. Halve the tomatoes. Trim and cut the green beans into thirds
- Add the green beans to the foil-lined baking tray, drizzle with 2 tsp oil and season with salt and pepper. Grill for 8-9 mins, until soft and golden. Once cooked, remove and set aside
- In the medium bowl, combine the beef with half the baharat spice and half the garlic paste. Season generously with salt and pepper. Mix and form into 16 meatballs
Simmer simmer
- Heat the large saucepan with 1 tbsp oil on medium-high heat. Once hot, add the meatballs and onion and cook for 5 mins, turning frequently, until browned all over
- Meanwhile, drain and rinse the chickpeas
- Add the tomatoes, the remaining baharat spice and garlic paste to the pan. Cook for 1-2 mins, then add the passata, chickpeas and 200ml water. Bring to the boil and cook for 5 mins, then lower the heat and simmer for 10 mins, until the meatballs are cooked through and the sauce has thickened. Season with salt and pepper
Make the mint yoghurt
- Finely chop the mint
- Add the chopped mint, yoghurt and 1 tbsp water to the small bowl. Season with salt and pepper and mix well
- Roughly chop the almonds. Rinse the spinach
Wilt the spinach
- In the final 1 min, stir the spinach and green beans into the meatball pan and simmer for 1 min, until the spinach is wilted
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Plate up
- Serve the Middle Eastern meatballs and chickpeas into bowls. Drizzle over the mint yoghurt. Scatter with the almonds to finish
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