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Spooky Lamb Meatballs

Spooky Lamb Meatballs

with Harissa & Roasted Garlic Yoghurt

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Allergens:
Almonds
•Nuts
•Cereals containing gluten
•Milk

The quantities provided above are averages only.

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.

Total
Active
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

50 grams

Harissa Paste

15 grams

Toasted Flaked Almonds

(Contains: Almonds, Nuts May contain traces of: Sesame, Brazil nuts, Hazelnuts, Nuts, Pecan Nuts, Cashew nuts, Macadamia Nuts, Pistachio nuts, Peanut)

10 grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

200 grams

Lamb Mince

15 grams

Honey

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

Nutritional information

Energy (kJ)1741 kJ
Energy (kcal)416 kcal
Fat28.2 g
of which saturates9.5 g
Carbohydrate17.9 g
of which sugars10.9 g
Dietary Fibre2.1 g
Protein23.8 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Bowl
•Garlic Press
•Baking Tray
•Small Bowl

Instructions

1

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

b) Peel and grate one third of the garlic (or use a garlic press).

c) In a large bowl, combine the garlic, half the harissa paste, half the toasted almond flakes, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince.

d) Season with pepper and mix together with your hands. Roll into 5 evenly-sized balls. IMPORTANT: Wash your hands and equipment after handling raw mince.

2

a) Pop the meatballs onto a large baking tray and drizzle over the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 18-20 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

c) Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

d) Roast the parcel on the baking tray until soft, 10-12 mins. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

3

a) In a small bowl, combine the mashed roasted garlic with the Greek style yoghurt and season with salt and pepper, then spread over the bottom of your serving dish.

b) Swirl the remaining harissa through the yoghurt.

c) Serve the lamb meatballs on top of the yoghurt and sprinkle over the remaining toasted almond flakes.

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