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
Glossy Lamb Meatballs
with herbed couscous, golden sultanas & red pepper hummus
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
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)
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/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 5ml
Fresh Parsley - 4g
Golden Sultanas - 5g
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/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 10ml
Fresh Parsley - 8g
Golden Sultanas - 10g
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/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 15ml
Fresh Parsley - 12g
Golden Sultanas - 15g
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!
Chickpeas - 240g
Kale - 300g
Red Wine Vinegar - 30ml
Baby Tomatoes - 320g
Red Pepper Hummus - 250ml
Lamb Mince - 600g
NOMU Italian Rub - 30ml
Onions - 2
Whole Wheat Couscous - 400ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 20ml
Fresh Parsley - 15g
Golden Sultanas - 20g
Frequently Asked Questions
What is the preparation time for Glossy Lamb Meatballs?
The preparation time for Glossy Lamb Meatballs with herbed couscous, golden sultanas & red pepper hummus is between 20 and 35 minutes.
What is the total time required to make Glossy Lamb Meatballs with herbed couscous, golden sultanas & red pepper hummus?
The total time required to make Glossy Lamb Meatballs with herbed couscous, golden sultanas & red pepper hummus is between 35 and 55 minutes.
How many servings does Glossy Lamb Meatballs provide?
4 servings
What are the main ingredients in Glossy Lamb Meatballs?
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
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?
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
How many calories does Glossy Lamb Meatballs have?
calories
How much fat content does Glossy Lamb Meatballs have?
grams
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