Meatballs spiced with cinnamon, cumin and coriander make for Middle Eastern magic.
Ingredients
- 1kg lamb mince
- 70g (1/3 cup) couscous
- 200g fresh ricotta
- 55g (1/3 cup) currants
- 1 brown onion, coarsely grated
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- Olive oil spray
- 2 x 250g punnets cherry tomatoes
- 2 large garlic cloves, crushed
- 375ml (1 1/2 cups) water
- 1 Massel chicken style stock cube, crumbled
- 1/4 cup chopped fresh mint
- 1/3 cup chopped fresh coriander
- Steamed white rice, to serve
- Natural yoghurt, to serve
Method
- Step 1Combine the mince, couscous, ricotta, currants, onion, cumin, ground coriander and cinnamon in a large bowl. Season with salt and pepper. Roll tablespoonfuls into balls.
- Step 2Heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook one-third of meatballs, turning, for 4-6 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with remaining meatballs.
- Step 3Add the tomatoes to the pan. Cook, shaking the pan often, for 3-4 minutes or until the tomatoes start to soften. Add the garlic, water and stock cube. Simmer, stirring occasionally, for 5-10 minutes or until the tomatoes are tender. Stir in the meatballs. Simmer for 10-15 minutes or until the sauce thickens. Sprinkle with mint and coriander. Serve with rice and yoghurt.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1531 kj
Energy
20g
Fat Total
8g
Saturated Fat
3g
Fibre
31g
Protein
92mg
Cholesterol
213.42mg
Sodium
7g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Ray
- Image credit: Steve Brown
- Publication: Australian Good Taste
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