Lamb Meatballs with Quinoa Salad
The recipe is basically spiced lamb meatballs, served with a salad of leaves and quinoa. You can ring changes by adding other vegetables to the salad like sliced peppers or red radish, fresh pomegranate seeds, cucumber, etc.
Servings Prep Time
4generously 20min
Cook Time
Servings Prep Time
4generously 20min
Cook Time
For the meatballs
For the salad
For the dressing
  1. Cook the quinoa as per the packet instructions. Else simply cook in with 1 cup of water in a pan. Once it comes to a boil, turn down, cover and cook about 15 minutes. Fluff and leave to cool.
  2. Preheat the oven to 230C (210C fan) and line a baking tray with a baking sheet or aluminium foil (lightly oil).
  3. In a small frying pan over a medium heat, toast the sesame seeds until they just begin to pop and become fragrant. Tip into a large bowl and set aside.
  4. Warm the oil in the frying pan over a medium-low heat and sweat the onion until soft and translucent, about 10 minutes. Add the garlic, cumin and coriander, and sauté for a couple of minutes more.
  5. Transfer the cooked mixture into the bowl containing the sesame seeds bowl and add in the fresh mint, cinnamon and nutmeg. Add the lamb and breadcrumbs. Add the egg yolk and the pomegranate molasses and season generously with salt and pepper. Mix with your hands until well combined.
  6. Roll the mixture into balls about the size of walnuts – you should have about 18-20 balls. Place on the baking sheet as you go, making sure they’re not crowded together, then bake for about 10 minutes, until golden and just cooked through.
  7. While the meatballs are cooking, make the salad. Whisk together the ingredients for the dressing and toss about half of it with the cooked quinoa. Mix together the leaves, cherry tomato, spring onions and herbs. Transfer to a serving platter.
  8. When the meatballs are ready, they should be a nice golden brown colour. Take out of the oven and place gently on the prepared salad.
  9. Drizzle over a little more pomegranate molasses, sprinkle on the walnuts and serve.
  10. The plate after dinner!
Recipe Notes

Leftovers make a great sandwich filling. Add a little tahini, yoghurt or mayo and fill into pita or a any sandwich bread you like.  It’s truly delicious even eaten at room temperature.

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