Saucy Greek-Style Lamb Meatballs
with Rice & Parsley-Cos Salad
- Gluten
- Wheat
- Eggs
- Soy
- Wheat
- Gluten
- May contain traces of allergens
- Milk
Tender lamb meatballs are seasoned with warm paprika and golden spices, then simmered to perfection in a rich garlic and onion tomato sauce in this classic Greek Soutzoukakia dish. Served alongside fluffy basmati rice and a cos lettuce and parsley salad with a squeeze of lemon, it delivers an authentic, comforting taste of the Mediterranean.
Ingredients
1 packet
Basmati Rice
½
Red Onion
1
Lemon
1
Cos Lettuce
1 packet
Parsley
250 g
Lamb Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat)
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
½ sachet
Sweet Golden Spice Blend
(May be present: Soy, Wheat, Gluten, Milk)
1 tin
Diced Tomatoes with Garlic & Onion
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water (for the rice)
1 piece
egg
(Contains: Eggs)
¼ cup
water (for the sauce)
Nutrition
Utensils
Cooking Steps
- To a medium saucepan, add the water (for the rice) and bring to the boil.
- Add basmati rice, stir, cover with a lid and reduce heat to low.
- Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, finely chop onion (see ingredients).
- Slice lemon into wedges. Finely shred cos lettuce. Roughly chop parsley.
- In a medium bowl, combine lamb mince, fine breadcrumbs, half of the paprika spice blend (the remaining is used in step 4), a pinch of salt, and the egg.
- Using damp hands, roll lamb mixture into long meatballs, about 8cm long and 2.5cm thick (3 per person).
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook meatballs, turning regularly, until browned
and cooked through, 10-12 minutes (cook in
batches if your pan is getting crowded). Transfer
to a plate.
- Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, until tender, 3-5 minutes.
- Add sweet golden spice blend (see ingredients) and remaining paprika spice blend, until frgrant, 1 minute.
- Stir through diced tomatoes with garlic & onion, chicken-style stock powder, the water (for the sauce) and a good pinch of sugar and pepper.
- Return meatballs to the pan, turn to coat, and simmer until sauce is slightly thickened, 3-4 minutes.
- In a large bowl, combine cos, parsley, a good
squeeze of lemon juice and a drizzle of olive oil.
Season to taste with salt and pepper.
- Divide rice between bowls. Top with saucy
Greek-style lamb meatballs. - Serve with parsley-cos salad and remaining
lemon wedges. Enjoy!
