Lamb meatballs with yoghurt dressing
4
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
You can freeze these meatballs in an airtight container for up to 3 months. Simply reheat them in a microwave before serving
Ingredients
Lean lamb mince
700 g, (lean)
Dried breadcrumbs
50 g, (50g)
Pine nuts
2 tbs, chopped
Fresh mint
2 tbs, chopped
Fresh flat-leaf parsley
2 tbs, chopped
Egg(s)
1 medium
Ground cumin
1 tsp
Fresh lemon rind
2 tsp, grated
Olive oil
2½ tbs
Plain or natural yoghurt, low-fat, no added sugar
1 cup(s), (250ml)
Baby spinach
150 g
Cherry tomatoes
250 g, halved
Instructions
1
Place the mince, breadcrumbs, pine nut, mint, parsley, egg, cumin and lemon rind in a large bowl. Season with salt and pepper. Mix until well combined. Roll level tablespoonfuls of mixture into 36 balls.
2
Heat half the oil in a large non-stick frying pan over medium heat. Cook the meatballs, in 2 batches, for 6-8 minutes or until golden brown and cooked through.
3
Meanwhile, combine the yoghurt, extra lemon rind and extra mint in a small bowl.
4
Combine the baby spinach leaves and tomato in a bowl and drizzle with the remaining oil. Serve the meatballs with the yoghurt dressing and the spinach salad.
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