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Check out the latest recommended times in our Cooking Guidelines.
Middle Eastern Meatballs with Jewelled Quinoa
.
Prep in 10
High protein
New
5 plants
Serving size
Ingredients
- 1 unwaxed lemon (use half)
- 40g dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 1 handful of fresh coriander
- 2 pepper
- 2 tbsp smoked paprika
- 2 onion
- 500g beef mince (british beef mince (10% fat))
- 1 tbsp tomato puree
- 160g quinoa (quinoa (100%))
- 2 tbsp ground cumin
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 4 garlic clove
Nutritional Information
Calories: 521
Protein: 36g
Carbs: 47g
Fat: 24g
Middle Eastern Meatballs with Jewelled Quinoa
.
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Cooking Instructions
- 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 paprika and a pinch of sea salt and black pepper. With wet hands, shape the mix into 12 meatballs. Heat a large frying pan with 2 tbsp oil on medium-high heat. Cook the meatballs for 4-6 mins, turning frequently, until golden brown. Remove from the pan and set aside.
- Finely slice the onions and peppers. Finely chop or crush the garlic cloves. In the now empty beef pan, cook the onion and pepper for 5-7 mins, until softened. Stir in the garlic, remaining cumin and paprika. Then add the tomato puree, chopped tomatoes, meatballs, 150ml water and a pinch of sea salt and black pepper. Cover with a lid and simmer for 8-12 mins, until the beef is cooked through and the sauce has thickened. Add more water if necessary.
- Meanwhile, zest half the lemon. Stir the apricot, lemon zest and juice from half the lemon and the remaining coriander through the cooked quinoa. Season with sea salt and black pepper to taste.
- Serve the quinoa in bowls alongside the meatballs and sauce.
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