What are the main ingredients in Glossy Lamb Meatballs?

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

What is the nutritional information of Glossy Lamb Meatballs?

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

How do I prepare Glossy Lamb Meatballs?

OH, WHAT A BREEZE!: Dish up a pile of packed couscous. Scatter over the crispy chickpeas, top with the glossy meatballs, and drizzle over the hummus dressing. Garnish with the chopped sultanas and the remaining parsley. You smashed it, Chef! TIME FOR THE KALE TO SHINE: When the chickpeas have 8-10 minutes to go, give them a shift and scatter over the kale. Return to the oven for the remaining roasting time. On completion, the kale and chickpeas should be crispy. GET THE PREP GOING: Place the vinegar in a salad bowl with 4 tsp of olive oil and some seasoning. Whisk until emulsified. Toss through the halved baby tomatoes and set aside to marinate. Loosen the hummus with milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. CRISPINESS & SOFTNESS: 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. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 3. MEATBALL MAGIC: Place the mince in a bowl and combine 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. Pop 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 a few minutes before serving. LOAD UP YOUR WARM SALAD: Place the couscous and stock in a bowl and submerge 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, drain if necessary and fluff up with the fork. Add in the crispy kale, ¾ of the chopped parsley, the marinated tomatoes, and the tomato marinade to taste. Toss to combine and season to taste. (If you have any remaining onion, toss it through as well if you’d like!)

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

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

Glossy Lamb Meatballs

Name: Glossy Lamb Meatballs
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional)

Minimum effort, maximum flavour! Juicy orbs of herbed lamb mince, tumbling over a bed of crispy kale, roast chickpeas, marinated tomatoes, and couscous. Strewn with sultanas, hummus, and parsley to take it right to the top.

Glossy Lamb Meatballs

with herbed couscous, golden sultanas & red pepper hummus

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

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

From your kitchen:

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

Serves 1

CRISPINESS & SOFTNESS
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. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 3.
GET THE PREP GOING
Place the vinegar in a salad bowl with 2 tsp of olive oil and some seasoning. Whisk until emulsified. Toss through the halved baby tomatoes and set aside to marinate. Loosen the hummus with milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
TIME FOR THE KALE TO SHINE
When the chickpeas have 8-10 minutes to go, give them a shift and scatter over the kale. Return to the oven for the remaining roasting time. On completion, the kale and chickpeas should be crispy.
MEATBALL MAGIC
Place the mince in a bowl and combine 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. Pop 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 a few minutes before serving.
LOAD UP YOUR WARM SALAD
Place the couscous and stock in a bowl and submerge 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, drain if necessary and fluff up with the fork. Add in the crispy kale, ¾ of the chopped parsley, the marinated tomatoes, and the tomato marinade to taste. Toss to combine and season to taste. (If you have any remaining onion, toss it through as well if you’d like!)
OH, WHAT A BREEZE!
Dish up a pile of packed couscous. Scatter over the crispy chickpeas, top with the glossy meatballs, and drizzle over the hummus dressing. Garnish with the chopped sultanas and the remaining parsley. You smashed it, Chef!

Chickpeas - 60g
Kale - 50g
Red Wine Vinegar - 7,5ml
Baby Tomatoes - 80g
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

CRISPINESS & SOFTNESS
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. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 3.
GET THE PREP GOING
Place the vinegar in a salad bowl with 4 tsp of olive oil and some seasoning. Whisk until emulsified. Toss through the halved baby tomatoes and set aside to marinate. Loosen the hummus with milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
TIME FOR THE KALE TO SHINE
When the chickpeas have 8-10 minutes to go, give them a shift and scatter over the kale. Return to the oven for the remaining roasting time. On completion, the kale and chickpeas should be crispy.
MEATBALL MAGIC
Place the mince in a bowl and combine 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. Pop 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 a few minutes before serving.
LOAD UP YOUR WARM SALAD
Place the couscous and stock in a bowl and submerge 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, drain if necessary and fluff up with the fork. Add in the crispy kale, ¾ of the chopped parsley, the marinated tomatoes, and the tomato marinade to taste. Toss to combine and season to taste. (If you have any remaining onion, toss it through as well if you’d like!)
OH, WHAT A BREEZE!
Dish up a pile of packed couscous. Scatter over the crispy chickpeas, top with the glossy meatballs, and drizzle over the hummus dressing. Garnish with the chopped sultanas and the remaining parsley. You smashed it, Chef!

Chickpeas - 120g
Kale - 100g
Red Wine Vinegar - 15ml
Baby Tomatoes - 160g
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

CRISPINESS & SOFTNESS
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. Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 3.
GET THE PREP GOING
Place the vinegar in a salad bowl with 2 tbsp of olive oil and some seasoning. Whisk until emulsified. Toss through the halved baby tomatoes and set aside to marinate. Loosen the hummus with milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Place the mince in a bowl and combine 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, spread out on a lightly greased baking tray, and set aside.
TIME FOR THE KALE TO SHINE
When the chickpeas have 8-10 minutes to go, pop the tray of kale in the oven and cook for the remaining roasting time. On completion, the kale and chickpeas should be crispy.
MEATBALL MAGIC
Pop the tray of meatballs in the oven and bake for 10-12 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion and allow to rest for a few minutes before serving.
LOAD UP YOUR WARM SALAD
Place the couscous and stock in a bowl and submerge in 450ml 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, drain if necessary and fluff up with the fork. Add in the crispy kale, ¾ of the chopped parsley, the marinated tomatoes, and the tomato marinade to taste. Toss to combine and season to taste. (If you have any remaining onion, toss it through as well if you’d like!)
OH, WHAT A BREEZE!
Dish up a pile of packed couscous. Scatter over the crispy chickpeas, top with the glossy meatballs, and drizzle over the hummus dressing. Garnish with the chopped sultanas and the remaining parsley. You smashed it, Chef!

Chickpeas - 180g
Kale - 150g
Red Wine Vinegar - 22,5ml
Baby Tomatoes - 240g
Red Pepper Hummus - 170ml
Lamb Mince - 450g
NOMU Italian Rub - 22,5ml
Onions - 2
Whole Wheat Couscous - 300ml
Chicken Stock - 15ml
Fresh Parsley - 12g
Golden Sultanas - 15g

Download the Recipe

Serves 4

CRISPINESS & SOFTNESS
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. Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 3.
GET THE PREP GOING
Place the vinegar in a salad bowl with 3 tbsp of olive oil and some seasoning. Whisk until emulsified. Toss through the halved baby tomatoes and set aside to marinate. Loosen the hummus with milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Place the mince in a bowl and combine 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, spread out on a lightly greased baking tray, and set aside.
TIME FOR THE KALE TO SHINE
When the chickpeas have 8-10 minutes to go, pop the tray of kale in the oven and cook for the remaining roasting time. On completion, the kale and chickpeas should be crispy.
MEATBALL MAGIC
Pop the tray of meatballs in the oven and bake for 10-12 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion and allow to rest for a few minutes before serving.
LOAD UP YOUR WARM SALAD
Place the couscous and stock in a bowl and submerge 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, drain if necessary and fluff up with the fork. Add in the crispy kale, ¾ of the chopped parsley, the marinated tomatoes, and the tomato marinade to taste. Toss to combine and season to taste. (If you have any remaining onion, toss it through as well if you’d like!)
OH, WHAT A BREEZE!
Dish up a pile of packed couscous. Scatter over the crispy chickpeas, top with the glossy meatballs, and drizzle over the hummus dressing. Garnish with the chopped sultanas and the remaining parsley. You smashed it, Chef!