Turkish lamb meatballs

Name: Turkish lamb meatballs
Cook time: 30 min
Yield: 4

with flat bread and pomegranate yoghurt

Ready in around 30 mins

RECIPE FACT:

Tip: You can roll the Lebanese bread and eat it like a shawarma wrap

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C fan bake.
1. TO PREPARE AND COOK THE VEGETABLES:

Line an oven tray with baking paper. Peel the red onion and cut in 1 cm slices. Empty the bag of steamed pumpkin onto the tray, add the sliced onion, drizzle with oil and season with salt and pepper. Cook in the oven for 22-25 mins. Finely chop the curly parsley and set aside.
2. TO PREPARE AND COOK THE MEATBALLS:

Place the marinated lamb mince in a bowl with a drizzle of oil, season with salt and pepper then mix well to combine. Dampen your hands with water to help stop the mince from sticking and form into meatballs just smaller than golf balls. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot, add the meatballs and cook for 4-5 mins turning occasionally to caramelise. Pour in the Turkish tomato sauce, turn the heat to medium low and cook for 2-3 mins or until the meatballs are cooked through.
3. TO WARM THE LEBANESE BREAD:

Wrap Lebanese bread in tin foil and while the meatballs are cooking pop them into the oven to warm for 4-5 mins.
TO SERVE:

Place the Lebanese bread onto plate and spread a little pomegranate yoghurt on it using the back of a spoon. Add the oven roasted vegetables and top with meatballs in tomato sauce. Add the mesclun and drizzle the left-over pomegranate yoghurt and sprinkle with the chopped parsley and toasted walnuts.