What are the main ingredients in Effortless Lamb Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional)

What is the nutritional information of Effortless Lamb Meatballs?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Effortless Lamb Meatballs?

CRUNCHY KALE: When the chickpeas reach the halfway mark, give them a shift and scatter over the kale. Return to the oven and cook for the remaining time until crispy. CRUNCHY CHICKPEAS: Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until crispy and caramel in colour. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside for step 4. A LITTLE BIT OF PREP: Place the halved baby tomatoes in a bowl with the red wine vinegar and some seasoning. Toss to coat and set aside to marinate. Loosen the hummus with milk or water in 5ml increments until drizzling consistency. Season and set aside for serving. GET THE BALL ROLLING: Place the mince in a bowl with the Italian Rub and a drizzle of oil. Mix in the diced onion (to your taste preference) until well combined. Roll into 4-5 meatballs per portion and spread out on a lightly greased baking tray. Bake in the oven for 10-12 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving. OH, WHAT A BREEZE!: Boil the kettle. Using a large bowl, submerge the couscous and stock in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-6 minutes until cooked and tender. On completion, fluff up with the fork and add in the crispy kale and three-quarters of the chopped parsley. Toss through the baby tomatoes and the vinegar (to taste!) until evenly distributed. YOUR DINNER AWAITS: Dish up a pile of packed couscous salad. Scatter over the crispy chickpeas, top with the juicy meatballs, and drizzle over the hummus dressing. Garnish with the chopped sultanas and the remaining parsley. Dig in!

What should be prepared from my kitchen to make Effortless Lamb Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional)

Effortless Lamb Meatballs

Name: Effortless Lamb Meatballs
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional)

Minimum effort, maximum flavour! Glossy orbs of herbed lamb mince, sprawled across a bed of crispy kale, roast chickpeas, and whole wheat couscous. With a scattering of sultanas to take it right to the top!

Effortless Lamb Meatballs

with crispy kale, golden sultanas & red pepper hummus

Hands on Time: 20 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Chicken
Chicken Stock
Chickpeas
Fresh Parsley
Golden Sultanas
Kale
Lamb Mince
NOMU Italian Rub
Onion
Red Pepper Hummus
Red Wine Vinegar
Whole Wheat Couscous

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)

Serves 1

CRUNCHY CHICKPEAS
Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until crispy and caramel in colour. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside for step 4.
A LITTLE BIT OF PREP
Place the halved baby tomatoes in a bowl with the red wine vinegar and some seasoning. Toss to coat and set aside to marinate. Loosen the hummus with milk or water in 5ml increments until drizzling consistency. Season and set aside for serving.
GET THE BALL ROLLING
Place the mince in a bowl with the Italian Rub and a drizzle of oil. Mix in the diced onion (to your taste preference) until well combined. Roll into 4-5 meatballs and spread out on a lightly greased baking tray. Bake in the oven for 8-10 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving.
CRUNCHY KALE
When the chickpeas reach the halfway mark, give them a shift and scatter over the kale. Return to the oven and cook for the remaining time until crispy.
OH, WHAT A BREEZE!
Boil the kettle. Using a salad bowl, submerge the couscous and stock in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-6 minutes until cooked and tender. On completion, fluff up with the fork and add in the crispy kale and three-quarters of the chopped parsley. Toss through the baby tomatoes and the vinegar (to taste!) until evenly distributed.
YOUR DINNER AWAITS
Dish up a pile of packed couscous salad. Scatter over the crispy chickpeas, top with the juicy meatballs, and drizzle over the hummus dressing. Garnish with the chopped sultanas and the remaining parsley. Dig in!

Chickpeas - 60g
Kale - 50g
Baby Tomatoes - 80g
Red Wine Vinegar - 7.5ml
Red Pepper Hummus - 65ml
Lamb Mince - 150g
NOMU Italian Rub - 7.5ml
Onion - 1
Whole Wheat Couscous - 100ml
Chicken Stock - 5ml
Fresh Parsley - 4g
Golden Sultanas - 5g

Download the Recipe

Serves 2

CRUNCHY CHICKPEAS
Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until crispy and caramel in colour. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside for step 4.
A LITTLE BIT OF PREP
Place the halved baby tomatoes in a bowl with the red wine vinegar and some seasoning. Toss to coat and set aside to marinate. Loosen the hummus with milk or water in 5ml increments until drizzling consistency. Season and set aside for serving.
GET THE BALL ROLLING
Place the mince in a bowl with the Italian Rub and a drizzle of oil. Mix in the diced onion (to your taste preference) until well combined. Roll into 4-5 meatballs per portion and spread out on a lightly greased baking tray. Bake in the oven for 10-12 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving.
CRUNCHY KALE
When the chickpeas reach the halfway mark, give them a shift and scatter over the kale. Return to the oven and cook for the remaining time until crispy.
OH, WHAT A BREEZE!
Boil the kettle. Using a large bowl, submerge the couscous and stock in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-6 minutes until cooked and tender. On completion, fluff up with the fork and add in the crispy kale and three-quarters of the chopped parsley. Toss through the baby tomatoes and the vinegar (to taste!) until evenly distributed.
YOUR DINNER AWAITS
Dish up a pile of packed couscous salad. Scatter over the crispy chickpeas, top with the juicy meatballs, and drizzle over the hummus dressing. Garnish with the chopped sultanas and the remaining parsley. Dig in!

Chickpeas - 120g
Kale - 100g
Baby Tomatoes - 160g
Red Wine Vinegar - 15ml
Red Pepper Hummus - 125ml
Lamb Mince - 300g
NOMU Italian Rub - 15ml
Onion - 1
Whole Wheat Couscous - 200ml
Chicken Stock - 10ml
Fresh Parsley - 8g
Golden Sultanas - 10g

Download the Recipe

Serves 3

CRUNCHY CHICKPEAS
Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until crispy and caramel in colour. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside for step 4.
A LITTLE BIT OF PREP
Place the halved baby tomatoes in a bowl with the red wine vinegar and some seasoning. Toss to coat and set aside to marinate. Loosen the hummus with milk or water in 5ml increments until drizzling consistency. Season and set aside for serving.
GET THE BALL ROLLING
Place the mince in a bowl with the Italian Rub and a drizzle of oil. Mix in the diced onion (to your taste preference) until well combined. Roll into 4-5 meatballs per portion and spread out on a lightly greased baking tray. Bake in the oven for 10-12 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving.
CRUNCHY KALE
When the chickpeas reach the halfway mark, give them a shift and scatter over the kale. Return to the oven and cook for the remaining time until crispy.
OH, WHAT A BREEZE!
Boil the kettle. Using a large bowl, submerge the couscous and stock in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-6 minutes until cooked and tender. On completion, fluff up with the fork and add in the crispy kale and three-quarters of the chopped parsley. Toss through the baby tomatoes and the vinegar (to taste!) until evenly distributed.
YOUR DINNER AWAITS
Dish up a pile of packed couscous salad. Scatter over the crispy chickpeas, top with the juicy meatballs, and drizzle over the hummus dressing. Garnish with the chopped sultanas and the remaining parsley. Dig in!

Chickpeas - 120g
Kale - 100g
Baby Tomatoes - 160g
Red Wine Vinegar - 15ml
Red Pepper Hummus - 125ml
Lamb Mince - 300g
NOMU Italian Rub - 15ml
Onion - 1
Whole Wheat Couscous - 200ml
Chicken Stock - 10ml
Fresh Parsley - 8g
Golden Sultanas - 10g

Download the Recipe

Serves 4

CRUNCHY CHICKPEAS
Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 20-25 minutes until crispy and caramel in colour. Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside for step 4.
A LITTLE BIT OF PREP
Place the halved baby tomatoes in a bowl with the red wine vinegar and some seasoning. Toss to coat and set aside to marinate. Loosen the hummus with milk or water in 5ml increments until drizzling consistency. Season and set aside for serving.
GET THE BALL ROLLING
Place the mince in a bowl with the Italian Rub and a drizzle of oil. Mix in the diced onion (to your taste preference) until well combined. Roll into 4-5 meatballs per portion and spread out on a lightly greased baking tray. Bake in the oven for 10-12 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving.
CRUNCHY KALE
When the chickpeas reach the halfway mark, give them a shift and return to the oven. Pop in the tray of kale and cook for the remaining roasting time until crispy.
OH, WHAT A BREEZE!
Boil the kettle. Using a large bowl, submerge the couscous and stock in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-6 minutes until cooked and tender. On completion, fluff up with the fork and add in the crispy kale and three-quarters of the chopped parsley. Toss through the baby tomatoes and the vinegar (to taste!) until evenly distributed.
YOUR DINNER AWAITS
Dish up a pile of packed couscous salad. Scatter over the crispy chickpeas, top with the juicy meatballs, and drizzle over the hummus dressing. Garnish with the chopped sultanas and the remaining parsley. Dig in!