This Greek inspired tabbouleh with keftedes (that’s Greek for meatballs) is an absolute favourite of our chef Vix, she’s so proud of the flavours that she wants you all to try it. She believes it will bring some absolute sparkle to your dinner time and to your day. Enjoy!
Always refer to the product label for the most accurate ingredient and allergen information.
Flat Leaf Parsley
Preheat your oven to 200 degrees. Combine the bulgur wheat, boiling water (as stated above) and ¼ tsp of salt per person in a large heat-proof bowl or pot. Cover with a lid and rest (off any heat) for 25 mins, or until the water has completely soaked into the bulgur wheat.
Now it’s time for our keftedes! Peel and very finely chop the onion and garlic. Place in a large mixing bowl, together with the lamb mince, cumin, cinnamon, panko breadcrumbs, flour, a good pinch of salt and a grind of black pepper. Tip: If you have some cayenne or chilli powder in the house, feel free to throw in a dash of this too! Thoroughly combine to form five meatballs per person and place on a baking tray.
Pop the meatballs in your oven for 20 mins, turning halfway. Tip:Your meatballs are cooked when they are no longer pink in the middle
While your meatballs are cooking, you can return to the tabbouleh. The bulgur wheat should be ready now - drain any excess water and place in a large, clean bowl to cool down. Finely chop the tomatoes, spring onions and flat leaf parsley and add them to the bowl. Finally juice the lemon and add this, together with 1½ tbsp of olive oil per person, a pinch of salt and a good grind of black pepper and toss to combine. Taste and add more seasoning if you like.
Now, it’s time for the raita! Finely chop the mint and combine with the yoghurt, a pinch of salt and a few good grinds of black pepper. All done!
Serve your meatballs on a bed of tabbouleh and top with your raita. Enjoy!