Fool your guests with a little helping hand from Tilda’s new Wholegrain Basmati and Quinoa pouches, the perfect accompaniment to sweet and succulent lamp meatballs.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves 2
What You’ll Need:
For the meat balls:
- 250g lean minced lamb
- 1/2 onion, finely chopped
- 6 dried apricots, finely chopped
- 50g breadcrumbs
- 1 tablespoon flat leaf parsley, finely chopped
- 1 teaspoon Ras El Hanout spice mix
- 1 small egg, beaten
- Black Pepper and Salt to taste
- 1 pouch of Tilda(R) Garden Vegetable and Quinoa brown Basmati rice
- 1 teaspoon olive oil
- 3 spring onions, chopped
- 50g blanched almonds (optional) alternatively use dried cranberries
- 50g pomegranate seeds
- 100g cherry tomatoes, diced
- Squeeze of lemon juice
What To Do:
- Place all of the meatball ingredients into a bowl, season with a pinch of salt and plenty of black pepper and mix together with your hands to form 12 evenly sized small balls.
- Heat the oil in a frying pan and sear the meatballs for 5 minutes until browned all over a high heat, then turn down the heat and cook for another 10 minutes until cooked through. Remove the meatballs and keep warm.
- Using the same pan add the spring onions and cook for 3 minutes. Add the rice, almonds (or cranberries), pomegranate seeds, tomatoes and squeeze over some lemon juice. Stir well and heat through. Season to taste.
- Serve the meatballs on a bed of rice