Middle Eastern Style Lamb Meatballs in Cherry Sauce
with Chermoula Spice, Bulgur Wheat and Spinach
- Cereals containing gluten
- Wheat
Tart, tangy and slightly sweet, this sour cherry sauce is a fancy bit of flair for your midweek dinner. Pairing with tender lamb meatballs, warming chermoula spices and a side of traditional bulgur, this dish has Middle Eastern roots with a twist.
Ingredients
20 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
200 grams
Lamb Mince
1 unit(s)
Red Onion
80 grams
Green Beans
1 sachet(s)
Chermoula Spice Mix
60 grams
Tomato Puree
40 grams
Baby Spinach
30 grams
Sour Cherry Compote
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
¼ tsp
Salt
2 tbsp
Water for the Meatballs
200 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil.
c) Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat.
d) Leave to the side for 12-15 mins or until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) In a large bowl, combine half the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince. Season with pepper and mix with your hands.
c) Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Pop the meatballs onto a large baking tray.
b) When the oven is hot, bake 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.
c) Meanwhile, halve, peel and thinly slice the red onion. Trim and halve the green beans.
a) Heat a drizzle of oil in a large frying pan on medium heat.
b) Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
c) Add the chermoula, tomato puree and remaining garlic to the pan. Stir-fry for 1 min.
d) Add the water for the sauce and honey (see pantry for both amounts) and chicken stock paste. Stir in the green beans. Bring to the boil, then simmer until the sauce has thickened and the beans are tender, 6-8 mins.
a) Once the meatballs have cooked, stir them into the sauce.
b) When the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in the sour cherry compote.
c) Taste the sauce and season with salt and pepper if needed. Add a splash of water to the sauce if it is too thick.
a) Share the bulgur wheat between bowls.
b) Spoon the meatballs and sauce alongside.
