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Spiced Beef Meatballs with Rice Salad
You'll flavour these meatballs with Middle Eastern-style spice mix, then serve atop a red rice salad tossed with tamarind- sweetened onion, tomatoes and fresh herbs. A dollop of cooling cucumber and coconut yoghurt dip is the final flourish.
Prep in 10
High protein
5 plants
Serving size
Ingredients
- 2 tbsp tagine paste (Water, Sunflower Oil, Onions, Tomato Puree, Coriander Leaf, Parsley, Paprika, Salt, Smoked Paprika, Garlic Puree, Cornflour, Lemon Juice Concentrate, Lemon Zest, Ground Cumin, Ground Coriander)
- 110g baby tomatoes
- 1 handful of fresh coriander
- 1 onion
- 1 unwaxed lemon
- 1 cucumber
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 80g brown rice (brown rice (100%))
- 1 handful of fresh mint
- 300g beef mince (british beef mince (10% fat))
- 10g flaked almonds (Nuts)
Nutritional Information
Calories: 668
Protein: 40g
Carbs: 45g
Fat: 35g
Ingredients
- 10g flaked almonds (use half) (Nuts)
- 1 handful of fresh mint (use half)
- 110g baby tomatoes (use half)
- 1 handful of fresh coriander (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tbsp tagine paste (use half) (Water, Sunflower Oil, Onions, Tomato Puree, Coriander Leaf, Parsley, Paprika, Salt, Smoked Paprika, Garlic Puree, Cornflour, Lemon Juice Concentrate, Lemon Zest, Ground Cumin, Ground Coriander)
- 1 cucumber (use a quarter)
- 1 onion (use half)
- 80g brown rice (use half) (brown rice (100%))
- 1 unwaxed lemon (use half)
- 150g beef mince (british beef mince (10% fat))
Nutritional Information
Calories: 646
Protein: 38g
Carbs: 44g
Fat: 34g
Spiced Beef Meatballs with Rice Salad
You'll flavour these meatballs with Middle Eastern-style spice mix, then serve atop a red rice salad tossed with tamarind- sweetened onion, tomatoes and fresh herbs. A dollop of cooling cucumber and coconut yoghurt dip is the final flourish.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- In a bowl, combine the beef mince with the tagine paste and season well with sea salt and black pepper. Form into 8 meatballs.
- Heat a medium frying pan on medium heat. Add the almonds and toast for 2-3 mins, until golden brown. Remove and set aside.
- Finely slice the onion. Reheat the frying pan with 1 tsp oil on medium heat. Add the meatballs and onion and cook for 8-12 mins, turning occasionally, until the meatballs are cooked and the onions caramelised.
- Meanwhile, pick the mint leaves from the stalks and finely chop. Zest half the lemon. Coarsely grate the cucumber and squeeze out the excess liquid. Place all in a small bowl and mix with the yoghurt and a pinch of sea salt.
- When the meatballs are cooked and set aside, quarter the tomatoes and add them to the onions along with the cooked rice. Cook for 1-2 mins, until warmed. Roughly chop the coriander and stir it through the rice along with a squeeze of lemon juice (to taste). Season with sea salt.
- Serve the rice alongside the meatballs and yoghurt. Sprinkle over the almonds.
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