What are the main ingredients in Effortless Lamb Meatballs?

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

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?

CRISP THE CHICKPEAS & KALE: Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, season to taste, 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 the kale until softened and coated in oil. When the chickpeas reach the halfway mark, remove the tray from the oven and scatter over the kale. Return to the oven for the remaining roasting time until the kale and chickpeas are crispy. GET THE BALL ROLLING: Place the lamb mince in a bowl with the Italian Rub, the chopped mint, and half of the chopped sun-dried tomatoes. Pour in the reserved sun-dried tomato oil and add the finely chopped onion to your taste preference. Mix until well combined and roll into 4-5 meatballs per portion. Place on a lightly greased baking tray and bake in the oven for 10-12 minutes until lightly browned and glossy, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving. WHILE THE MEATBALLS ARE BAKING…: Boil the kettle. Using a shallow 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 toss through the remaining sun-dried tomatoes and the cooked, crispy kale. Stir through some red wine vinegar to taste. A MOREISH MEDITERRANEAN MEAL: Make a bed of kale and couscous salad. Scatter over the crispy chickpeas and top with the dazzling Mediterranean meatballs. Garnish with dollops of tzatziki and sprinkles of the remaining fresh, chopped mint. Dig in!

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

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

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

Minimum time, maximum flavour! Succulent lamb meatballs, bejewelled with tangy sun-dried tomatoes and fresh mint, sprawled across a bed of crispy kale, roast chickpeas, and whole wheat couscous.

Effortless Lamb Meatballs

with sun-dried tomatoes, crispy kale & ready-made tzatziki

Hands on Time: 20 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Chicken
Chicken Stock
Chickpeas
Fresh Mint
Kale
Lamb Mince
NOMU Italian Rub
Onion
Red Wine Vinegar
Sun-Dried Tomatoes
Tzatziki
Whole Wheat Couscous

From your kitchen:

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

Serves 1

CRISP THE CHICKPEAS & KALE
Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 12-15 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage the kale until softened and coated in oil. When the chickpeas reach the halfway mark, remove the tray from the oven and scatter over the kale. Return to the oven for the remaining roasting time until the kale and chickpeas are crispy.
GET THE BALL ROLLING
Place the lamb mince in a bowl with the Italian Rub, the chopped mint, and half of the chopped sun-dried tomatoes. Pour in the reserved sun-dried tomato oil and add the finely chopped onion to your taste preference. Mix until well combined and roll into 4-5 meatballs. Place on a lightly greased baking tray and bake in the oven for 8-10 minutes until lightly browned and glossy, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving.
WHILE THE MEATBALLS ARE BAKING…
Boil the kettle. Using a shallow 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 toss through the remaining sun-dried tomatoes and the cooked, crispy kale. Stir through some red wine vinegar to taste.
A MOREISH MEDITERRANEAN MEAL
Make a bed of kale and couscous salad. Scatter over the crispy chickpeas and top with the dazzling Mediterranean meatballs. Garnish with dollops of tzatziki and sprinkles of the remaining fresh, chopped mint. Dig in!

Chickpeas - 60g
Kale - 50g
Lamb Mince - 150g
NOMU Italian Rub - 7.5ml
Fresh Mint - 4g
Sun-Dried Tomatoes - 50g
Onion - 1
Whole Wheat Couscous - 100ml
Chicken Stock - 5ml
Red Wine Vinegar - 7.5ml
Tzatziki - 65ml

Download the Recipe

Serves 2

CRISP THE CHICKPEAS & KALE
Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, season to taste, 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 the kale until softened and coated in oil. When the chickpeas reach the halfway mark, remove the tray from the oven and scatter over the kale. Return to the oven for the remaining roasting time until the kale and chickpeas are crispy.
GET THE BALL ROLLING
Place the lamb mince in a bowl with the Italian Rub, the chopped mint, and half of the chopped sun-dried tomatoes. Pour in the reserved sun-dried tomato oil and add the finely chopped onion to your taste preference. Mix until well combined and roll into 4-5 meatballs per portion. Place on a lightly greased baking tray and bake in the oven for 10-12 minutes until lightly browned and glossy, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving.
WHILE THE MEATBALLS ARE BAKING…
Boil the kettle. Using a shallow 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 toss through the remaining sun-dried tomatoes and the cooked, crispy kale. Stir through some red wine vinegar to taste.
A MOREISH MEDITERRANEAN MEAL
Make a bed of kale and couscous salad. Scatter over the crispy chickpeas and top with the dazzling Mediterranean meatballs. Garnish with dollops of tzatziki and sprinkles of the remaining fresh, chopped mint. Dig in!

Chickpeas - 120g
Kale - 100g
Lamb Mince - 300g
NOMU Italian Rub - 15ml
Fresh Mint - 8g
Sun-Dried Tomatoes - 100g
Onion - 1
Whole Wheat Couscous - 200ml
Chicken Stock - 10ml
Red Wine Vinegar - 15ml
Tzatziki - 125ml

Download the Recipe

Serves 3

CRISP THE CHICKPEAS & KALE
Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, season to taste, 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 the kale until softened and coated in oil. When the chickpeas reach the halfway mark, remove the tray from the oven and scatter over the kale. Return to the oven for the remaining roasting time until the kale and chickpeas are crispy.
GET THE BALL ROLLING
Place the lamb mince in a bowl with the Italian Rub, the chopped mint, and half of the chopped sun-dried tomatoes. Pour in the reserved sun-dried tomato oil and add the finely chopped onion to your taste preference. Mix until well combined and roll into 4-5 meatballs per portion. Place on a lightly greased baking tray and bake in the oven for 10-12 minutes until lightly browned and glossy, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving.
WHILE THE MEATBALLS ARE BAKING…
Boil the kettle. Using a shallow 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 toss through the remaining sun-dried tomatoes and the cooked, crispy kale. Stir through some red wine vinegar to taste.
A MOREISH MEDITERRANEAN MEAL
Make a bed of kale and couscous salad. Scatter over the crispy chickpeas and top with the dazzling Mediterranean meatballs. Garnish with dollops of tzatziki and sprinkles of the remaining fresh, chopped mint. Dig in!

Chickpeas - 120g
Kale - 100g
Lamb Mince - 300g
NOMU Italian Rub - 15ml
Fresh Mint - 8g
Sun-Dried Tomatoes - 100g
Onion - 1
Whole Wheat Couscous - 200ml
Chicken Stock - 10ml
Red Wine Vinegar - 15ml
Tzatziki - 125ml

Download the Recipe

Serves 4

CRISP THE CHICKPEAS & KALE
Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, season to taste, 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 on a separate roasting tray with a drizzle of oil and some seasoning. Using your hands, massage the kale until softened and coated in oil. When the chickpeas reach the halfway mark, place the tray of kale in the oven and cook for remaining roasting time until crisping up.
GET THE BALL ROLLING
Place the lamb mince in a bowl with the Italian Rub, the chopped mint, and half of the chopped sun-dried tomatoes. Pour in the reserved sun-dried tomato oil and add the finely chopped onion to your taste preference. Mix until well combined and roll into 4-5 meatballs per portion. Place on a lightly greased baking tray and bake in the oven for 12-15 minutes until lightly browned and glossy, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving.
WHILE THE MEATBALLS ARE BAKING…
Boil the kettle. Using a shallow 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 toss through the remaining sun-dried tomatoes and the cooked, crispy kale. Stir through some red wine vinegar to taste.
A MOREISH MEDITERRANEAN MEAL
Make a bed of kale and couscous salad. Scatter over the crispy chickpeas and top with the dazzling Mediterranean meatballs. Garnish with dollops of tzatziki and sprinkles of the remaining fresh, chopped mint. Dig in!