DINNER LAMB AND PINE NUT MEATBALLS WITH MOROCCAN SALAD

Name: DINNER LAMB AND PINE NUT MEATBALLS WITH MOROCCAN SALAD
Cuisine: Moroccan, African
Ingredients: 200g minced lamb; 1 small onion, grated; 2 garlic cloves, crushed to a paste 50g pine nuts, lightly toasted and chopped; 1/2 tsp paprika; 1/4 ground allspice and 1/2 tsp ground cumin; 1 egg white, lightly whisked; Small bunch fresh parsley, finely chopped; small bunch of fresh mint finely chopped; 1 tbsp vegetable oil; Salt and ground black pepper; 2 spring onions, roughly chopped; 100g baby spinach leaves; 1 tsp olive oil; 1 tbsp sliced almonds; 1 tbsp balsamic vinegar; 2 tbsp chickpeas, drained and rinsed; Squeeze juice from 1/2 a lemon

8 steps

480 cals

Updated at: Thu, 17 Aug 2023 12:59:04 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories633.9 kcal (32%)

Total Fat50.7 g (72%)

Carbs23 g (9%)

Sugars4.3 g (5%)

Protein26.6 g (53%)

Sodium583 mg (29%)

Fiber9 g (32%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

IN A LARGE bowl, mix minced lamb, onion, garlic, pine nuts, paprika, allspice and cumin.

Step 2

Add the lightly whisked egg white and mix again.

Step 3

Stir in chopped fresh herbs and season to taste with salt and freshly ground black pepper.

Step 4

Shape the mixture into 6 evenly sized balls.

Step 5

Heat vegetable oil in frying pan and fry the meatballs over a medium heat, turning occasionally, for 10 minutes, until golden brown on all sides and completely cooked through.

Step 6

Place the spinach leaves in a bowl.

Step 7

Add the sliced almonds, cucumber, chickpeas onions, balsamic vinegar, olive oil and lemon uide and loss together.

Step 8

Serve with the meatballs