Spiced Lamb & Pine Nut Meatball Bowl

Juicy spiced lamb and pine nut meatballs with sumac spiked yogurt, pickles, greens and grains – a recipe for those who hate meal prep but still need to meal prep (like me).

It might surprise you that as a Nutritionist I hate knowing what i’m going to be eating for the next few days. However, I do know that the busyness of day-to-day life means that we don’t always have the luxury of leaving things till last minute.

What I love about this recipe is that the mince is freezer-friendly, meaning that you can just pull it out the day you want to eat it, rather than forcing yourself to the same meal every day for a week. I love to serve these hot off the pan on top of some pre cooked grains, greens and some pickles for a perfectly balanced and high protein meal.

Lunch

Dinner

A Little Longer

Serves 4

Prep Time 10 Mins

Cook Time 14 Mins

Method

1
Season the mince with 1 teaspoon of salt and black pepper.
2
Toast the spices in a dry pan until fragrant, then grind coarsely in a pestle and mortar. Add to the mince, along with the garlic, pine nuts, harissa, parsley and coriander.
3
Next, place panko in a separate bowl with cold water. Add wet crumbs to the mince and mix well. Roll into golf-sized-balls and set aside.
4
Pan fry the meatballs in the olive oil over a medium heat until they are a deep golden brown on all sides and cooked through the centre. Set aside and let rest for 5 minutes.
5
Make the sumac spiked tahini yogurt - whisk together the yogurt and tahini in a bowl until smooth. Transfer to a serving bowl and sprinkle over the sumac.
6
Serve the meatballs in a bowl on top of some grains, sautéed greens, pickles, an extra scattering of pine nuts and a few dollops of the sumac tahini yogurt.