Herby Lamb Meatballs in Chermoula Tomato Sauce
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Herby Lamb Meatballs in Chermoula Tomato Sauce

with Charred Courgette and Rice

Under 650 calories
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time20 minutes


serving amount

1 unit(s)


(May contain Celery)

3 unit(s)

Garlic Clove

10 grams


(Contains Cereals containing gluten)

1 sachet(s)

Mixed Herbs

200 grams

Lamb Mince

150 grams

Basmati Rice

1 sachet(s)

Chermoula Spice Mix

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

25 grams

Red Pepper Chilli Jelly

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

300 milliliter(s)

Water for the Rice

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2679 kJ
Energy (kcal)640 kcal
Fat19.6 g
of which saturates9.2 g
Carbohydrate90.4 g
of which sugars17.3 g
Protein32.1 g
Salt2.83 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Medium Saucepan
Baking Tray
Large Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the courgette, then quarter lengthways. Chop into 1cm chunks.

Peel and grate the garlic (or use a garlic press).


Next, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


In a large bowl, combine the mixed herbs, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and half the garlic, then add the lamb mince. Season with pepper and mix together with your hands.

Roll into evenly-sized balls, 5 per person. Pop the meatballs onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.


When the oven is hot, bake the meatballs on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

Once cooked, season with salt and pepper, then transfer the courgette to a bowl. Give the pan a wipe out.


Pop the (now empty) pan back on medium-high heat with a drizzle of oil. Once hot, add the chermoula spice mix and remaining garlic and stir-fry, 1 min. 

Stir in the passata, chicken stock paste, red pepper chilli jelly and water for the sauce (see pantry for amount). Bring to the boil, then simmer until thickened, 4-5 mins.

Once the meatballs are cooked, add them to the sauce along with the courgette. Taste and season with salt and pepper if needed. Stir in a knob of butter (if you have any).

Add a splash of water if you feel it needs it.


When everything's ready, fluff up the rice and share between your bowls.

Top with the lamb meatballs and sauce.

Drizzle over the Greek style yoghurt to finish.