Fresh 'n' tasty dishes are in! We've teamed up with Tilda to bring you a delicious dinner perfect for a warm weekend or a mid week pick me up
Serves 3-4 folks.
Alrighty you'll need:
For the meatballs:
500g lamb mince
45g fresh white breadcrumbs
1 small brown onion (finely grated)
2 garlic cloves
1 handful of coriander leaves
1 egg
1 ½ tsp cumin and smoked paprika
½ tsp cinnamon and cayenne pepper
1 ½ tsp salt
Freshly ground pepper
1 pouch of Tilda microwavable rice
1 pomegranate
For the zesty yoghurt mint sauce:
4 tbsp of The Collective straight up Greek style yoghurt
1 handful mint leaves, around 6g (reserve 3 leaves for serving)
Salt and Pepper, for seasoning
Now you just need to:
Makin' the meatballs:
Start by making the fresh breadcrumbs, put the bread into a food processor and blitz until you are left with equal sized breadcrumbs.
Get a large mixing bowl out and add the mince and dry ingredients to the bowl.
Finely grate your onion and garlic, add this to the bowl too along with your finely chopped coriander leaves and 1 egg.
Mix all the meatball ingredients together and combine well with your hands.
Get a tray with parchment paper on it and start rolling out the meatballs, slightly wet hands helps with this.
Measure out one heaped tbsp of ingredients for each meatball, you should end up with around 15-17 altogether.
Get a large frying pan out and add 1 tbsp olive oil, heating this up on a medium/high heat.
Once your oil is hot, add your meatballs one by one until they are all in the frying pan, and fry (whilst turning frequently) for around 10-12 minutes or until cooked through.
Plating up:
Meanwhile, get started with making your yoghurt sauce. Finely chop your mint leaves and combine your yoghurt together with seasoning to taste and set this aside.
Microwave your rice at 800W for 2 minutes and take out the seeds from the pomegranate by hitting the back with a wooden spoon, place these aside.
When your meatballs are ready, place your rice in a bowl, add 4-5 meatballs with a dollop of the yogurt sauce and serve with a sprinkling of the remaining chopped mint leaves and pomegranate seeds.
this lip-smackin' recipe is made with...
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