Zesty, middle eastern style lamb and carrot meatballs with sides.
When it comes to meat options for children, they can sometimes be a little challenging. At times meat is avoided by kids because it can take too much work from their little jaw unless its something slow cooked (which takes time obviously) some parents may also be concerned with giving red meat to young ones which isn’t cooked all the way through, which let’s face it, is often tougher to eat and not overly tasty either in my opinion.. Chicken is generally a huge go to because it can be cooked slow or fast, both with good outcomes but when it comes to red meat, which is ideal at least a couple of times a week for good iron and zinc intake, mince is the number one seller for young families because most kids just love it, it’s easy for the little ones to chew and eat, it’s super versatile, and it’s affordable for those on a tighter budget. So many wins!
Lamb mince is a delicious addition to any mid week meal, it lends itself to so many flavours and cuisines, but when I do lamb I usually lean towards middle eastern flavours, I’m just drawn that way. The flavours just work together so well and the hungry tribe is always satisfied.
This recipe reminds me a bit of those Turkish kebab houses with all the beautiful sides of colourful dips and pickles and irresistible flatbreads although I’ve given ours a nutritional boost and served a mediterranean style quinoa salad on the side rather than bread.
The beauty of eating like this though is you can accompany with what ever you and your family love to eat. Although I encourage you to give the above pictured a go, it all works so well together.
Recipe serves: 4-6
Prep time: 30 minutes
Cook time: 45 minutes
Ingredients:
Meatballs
500g Grass fed lamb mince
1 large carrot, finely grated
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano
1 tsp lemon zest
1 Tbs finely chopped parsley
1 Tbs finely chopped oregano fresh
1/4 cup potato flour
1/4 cup water
1 tsp sea salt
cracked pepper
2 Tbs olive oil
Pomegranate molasses
Quinoa salad
1 cup white quinoa
1 lebanese cucumber
2 ripe tomatoes, diced
Kalamatta olives, pitted and chopped
Juice of one lemon
3 Tbs extra virgin olive oil
Carrot tzatziki
1 carrot, grated
1 cup natural yoghurt (I used coconut yoghurt)
1/4 tsp ground cumin
1/4 tsp ground coriander
1 Tbs lemon juice
Smoked paprika, pinch
Cabbage:
250g red cabbage, shaved
1/4 tsp sea salt
1 tsp apple cider vinegar
Extra virgin olive oil
Method:
Meatballs:
In a large mixing bowl, combine the meat, carrot, all the spices and herbs, flour, water and season to taste.
Using your clean hands, scrunch and massage the mix until well combined.
Start rolling the mix into firm golfball sizes, and repeat until all the mix is rolled. Chill on a plate in the fridge for half an hour if you have the time.
In a heavy based non stick fry pan heat 2 tbs oil over medium heat and gently place meatballs into the pan to fry, gently rolling the pan occasionally to brown and cook evenly. Once browned all over reduce the heat and continue to cook for around 10 minutes until cooked through rolling the pan every few minutes. Remove from heat and drizzle over about 1 teaspoon of pomegranate molasses and roll to coat.
Remove the meatballs from the pan onto a serving dish.
Quinoa salad:
Rinse and cook quinoa, absorption method following packet instructions. Cool under running water and drain well.
Combine the quinoa with chopped tomato, cucumber, olives, lemon juice and olive oil, season to taste with sea salt and cracked pepper if using.
Serve chilled.
Carrot Tzatziki
Combine the yoghurt, carrot, spices, lemon and a pinch of salt if using and mix together and serve chilled with a sprinkle of smoked paprika.
*Use which ever yoghurt you like to eat. My children are hit and miss with coconut yoghurt but they love this recipe with a good organic dairy yogurt, it works very well either way.
Cabbage
Use a mandolin to thinly shave the red cabbage, if you don’t have a mandolin you can use a sharp knife, just slice it as thin as you can.
Add to the cabbage the salt and use your hands to scrunch the cabbage tightly for a few minutes, this helps to tenderise the leaf making it more easily digested and a little less tough to eat.
Drain off any excess liquid then add the vinegar and a little drizzle of extra virgin olive oil to coat.
