Healthy meatballs
- Nadine Brown
Save recipe
Serves 4
Easy
Total time: 1 hr
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
Flavour homemade lamb meatballs with dried apricots and fresh mint, then serve with herb-flecked bulgur wheat for a healthy midweek dinner
Healthy
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try these healthy lamb meatballs, then check out our Greek lamb meatballs, Moroccan meatballs, venison meatballs, Italian baked meatballs and more meatball recipes.
Fore more healthy options, try our healthy chilli, keto chilli, healthy spaghetti bolognese, healthy lasagne and healthy aubergine parmigiana, plus check out our collection of healthy mince recipes.
Ingredients
Nutrition
-
1½ tsp cumin seeds
-
3 tsp olive oil
-
1 large red onion
finely chopped
-
3 cloves garlic
crushed
-
2 tsp ground coriander
-
400g tin chopped tomatoes
-
1 tsp runny honey
-
500g lamb mince (10% fat)
-
10 dried apricots
very finely chopped
-
50g fresh wholemeal breadcrumbs
-
small bunch mint
finely chopped
-
1 lemon
zested and juiced
-
280g bulgur wheat
-
small bunch flat-leaf parsley
finely chopped, plus extra to serve
Nutrition: per serving
-
kcal641
-
fat21.5g
-
saturates8.4g
-
carbs67.1g
-
sugars16.8g
-
fibre14.9g
-
protein37.2g
high
-
salt0.4g
low
Ad
Method
-
step 1
Warm the cumin seeds in a large, dry non-stick frying pan over a medium heat for 2 minutes until they start to pop and become aromatic. Roughly grind using a pestle and mortar, then tip onto a small plate and wipe the pan clean.
-
step 2
Heat 2 tsp of the oil in the pan over a low heat and cook the onion for 5 minutes until softened. Add the garlic and coriander, and cook for 1 minute more. Transfer half the mixture to a large bowl and set aside to cool. Add the tomatoes and honey to the pan and season lightly. Half-fill the tomato tin with water, swirl and pour this into the pan. Bring to the boil, then reduce the heat to a simmer and cook for 10 minutes until thickened and slightly reduced.
-
step 3
Heat the oven to 200C/fan 180C/gas 6 and line a large baking tray with baking paper. Put the mince, apricots, breadcrumbs, mint and lemon zest in the bowl with the cooled onion mixture. Season and mix well with your hands. Shape the mixture into 20 balls and arrange them on the tray. Bake for 15 minutes until browned and just cooked through.
-
step 4
Meanwhile, bring a large pan of water to the boil. Add the bulgur wheat and cook for 6-8 minutes, or until just tender but retaining a little bite. Drain, then return to the pan. Stir through the parsley, lemon juice and remaining oil. Season well and set aside.
-
step 5
Add the meatballs to the sauce and simmer for a few minutes until the meatballs are cooked through. Serve with the bulgur wheat and remaining parsley to garnish.
Head here for more meatball recipes
Authors
Nadine Brown
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue