LAMB MEATBALLS WITH HERBED BULGHUL, LIME YOGHURT AND PICKLED TOMATOES

by | Feb 21, 2020

LAMB MEATBALLS WITH HERBED BULGHUL, LIME YOGHURT AND PICKLED TOMATOES

LAMB MEATBALLS WITH HERBED BULGHUL, LIME YOGHURT AND PICKLED TOMATOES

You can prepare this delicious dish in advance – even a day before!  It will be equally delicious served  hot or cold.  In winter – dish it up into large, warm bowls and eat curled up in front of the TV – watching a good movie.  In summer this can be enjoyed outside as an al fresco meal, served with a green salad.  You can serve all the components on a large platter and everybody can serve themselves too!

(Serves 4)

MEATBALLS:

30 ml   olive oil for frying

500 g   lamb mince

1          small onion, chopped

5 ml     salt

            Freshly ground black pepper

2          garlic cloves, crushed

60 ml   chopped mint

5 ml     ground cumin

5 ml     barbeque spice

5 ml     dried chili flakes

1          egg

Zest of I lemon

80 ml   dried breadcrumbs, soaked in a bit of water

BULGHUL:

200 g   burghul, soaked in boiling water for 15 minutes, drained

Salt and freshly ground black pepper

125 ml chopped herbs (flatleaf parsley, coriander, mint)

40 ml   lemon juice

40 ml   olive oil

LIME YOGHURT

100 ml Greek yoghurt

100 ml crème faiche

2          garlic cloves, crushed

15 ml   lime juice

Zest of 1 lime

30 ml   olive oil

30 ml   chopped coriander

PICKLED TOMATOES:

200 g   halved baby tomatoes

40 ml   lemon juice

Salt and freshly ground black pepper

2,5 ml  sugar

FOR SERVING:

60 ml   butter

5 ml     chili flakes

METHOD:

  • Mix together all the meatball ingredients, season very well, roll into small meatballs (about 30g each) and fry the meatballs in the olive oil until golden brown and cooked on both sides. Use medium heat.  Keep warm and aside
  • Mix together all the ingredients to make the herbed burghul. Keep aside
  • Blend all the ingredients to make the lime yoghurt – using a stick blender. Taste and adjust the seasoning
  • Make the pickled tomatoes by adding all the ingredients together and leave for at least 15 minutes before use for flavours to blend
  • TO SERVE: Divide the burghul between 4 serving bowls, top with the meatballs, add some lime yoghurt and pickled tomatoes. Scatter with more chopped herbs.  Lastly melt the butter in a small pan, add the chili and drizzle over the meatballs

 

 

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