Lamb and Carrot Meatballs with Cauliflower Tabbouleh

Time

Prep 30 min · Cook 15 min · 45 min total

Difficulty

medium

1. 1

   For the Tabbouleh. Grate cauliflower into rice-size pieces using the coarse side of a hand-held grater.

2. 2

   Combine the cauliflower with all the remaining ingredients for the Tabbouleh in a bowl, and mix well.

3. 3

   Top with sliced radishes and your choice of nuts and seeds. OR (Alternative method).

4. 4

   Put the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the ghee or butter. Steam over a medium heat. The cauliflower should take roughly 4-6 min to cook – not too soft! – check there is enough water at the bottom of the pan so it doesn’t burn. Drain any excess water and tip the steamed cauliflower into a large serving bowl.

   6 min
5. 5

   While the cauliflower cools, combine rest of tabbouleh ingredients. Taste for seasoning. For the Meatballs.

6. 6

   In a large bowl, combine all the meatball ingredients, except the ghee, and mix well. In a wide saucepan over a medium heat, add a little ghee and fry a small piece of the meatball mixture to check seasoning. Adjust mixture as necessary. Roll small pieces of the meatball mixture – roughly 11⁄2tsp – to make about 20 balls. You can make them any size you like, but the larger they are, the longer they’ll take to cook.

7. 7

   Heat up a little more ghee and, over a medium-high heat, fry the meatballs in a few batches until lightly browned on all sides and cooked through – this should take about 6-7min. You can always brown the meatballs in advance and finish them off in the oven later if you’re having people round.

   7 min
8. 8

   Serve the meatballs with the tabbouleh and your choice of toppings scattered over the top.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.