Mediterranean Lamb Meatballs
with Creamy Pesto Dressing & Garden Salad
- Gluten(Wheat)
- Eggs
- Sulphites
- Soy
For meatballs with some Mediterranean vibes, lace them with our rich herb seasoning. Then add an extra layer of flavour by coating them in our onion chutney before serving over a simple and textural salad to balance out the richness. Don't forget the drizzle of creamy basil pesto dressing to tie everything together. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
2 clove
garlic
1
cucumber
2
radish
1 packet
lamb mince
½ packet
fine breadcrumbs
(Contains: Gluten(Wheat))
1 packet
Onion Chutney
(Contains: Sulphites)
1 bag
Mixed Salad Leaves
1
tomato
1 packet
creamy pesto dressing
(Contains: Soy)
1 sachet
Tuscan Herb Seasoning
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
1 drizzle
balsamic vinegar
Nutrition
You will need
Cooking Steps
• Finely chop garlic. Thinly slice cucumber, radish and tomato.
• In a medium bowl, combine lamb mince, Tuscan herb seasoning, fine breadcrumbs (see ingredients), the egg, garlic and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove from heat, then add onion chutney and a splash of water. Toss meatballs to coat. Set aside. • In a large bowl, combine mixed salad leaves, cucumber, radish, tomato and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide garden salad between plates. • Top with Mediterranean lamb meatballs, then spoon over any remaining glaze. • Drizzle with creamy pesto dressing to serve. Enjoy!
