Lamb and pine nut meatballs with parsley salad
Discover the flavors of the Mediterranean with our Lamb and Pine Nut Meatballs, paired with a refreshing parsley salad. This delightful dish combines succulent lamb mince, crunchy pine nuts, aromatic spices, and sweet currants, all brought together with a zesty lemon and garlic-infused parsley salad. Perfect for any occasion, this recipe is a delicious blend of textures and tastes that will leave you craving more. Enjoy it with a side of creamy hummus and vibrant cherry tomatoes for a complete meal that's both satisfying and nutritious.
Cook time 25 min
Prep time 20 min
Ingredients:
1/3 cup currants1 onion
2 garlic cloves
1 bunch fresh parsley
1/2 cup spearmint
1/2 cup bread crumbs
1 tsp cinnamon
1/2 cup pine nuts
1.50 lb lamb mince
1 cup hummus
1 cup scallions
1.50 cups cherry tomatoes
1 tsp ground cumin
2 tbsp lemon juice
1/4 cup olive oil
This recipe for Lamb and Pine Nut Meatballs with Parsley Salad is a flavorful and nutritious dish perfect for any occasion. Combining the richness of lamb with the crunchiness of pine nuts and the freshness of parsley, mint, and scallions, this dish is both sophisticated and comforting. The accompanying parsley salad adds a refreshing contrast, making it a well-rounded meal.
Instructions:
- Soak the currants in warm water for about 10 minutes or until plump. Drain and set aside.
- In a large mixing bowl, combine the finely chopped onion, minced garlic, bread crumbs, ground cinnamon, toasted pine nuts, and the soaked currants.
- Add the lamb mince to the bowl and mix thoroughly.
- Season the mixture with ground cumin, lemon juice, salt, and pepper. Mix until all ingredients are evenly incorporated.
- Shape the mixture into small meatballs, approximately 1.5 inches in diameter.
- Heat a generous amount of olive oil in a large frying pan over medium heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan.
- Cook the meatballs for about 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through.
- Remove the meatballs from the pan and drain on paper towels.
- In a large mixing bowl, combine the chopped parsley, spearmint, scallions, and halved cherry tomatoes.
- Drizzle with the olive oil and season with salt and pepper. Toss gently to coat the salad evenly with the dressing.
- Spread a generous dollop of hummus on each serving plate.
- Arrange the meatballs on top of the hummus.
- Serve alongside the fresh parsley salad.
Tips:
- Pre-soak the currants in warm water for about 10 minutes to make them juicier.
- Finely chop the onion, garlic, parsley, and mint for a better texture in your meatballs.
- If the meatball mixture is too wet, add a little more breadcrumbs to achieve the right consistency.
- Toast the pine nuts slightly in a pan before adding them to the meatball mixture to enhance their flavor.
- Use a cookie scoop or wet hands to form uniform meatballs, ensuring they cook evenly.
- Don't overcrowd the pan when frying the meatballs. Cook them in batches if necessary.
- Let the meatballs rest for a few minutes after cooking to retain their juices.
- Mix the salad just before serving to keep it fresh and crisp.
With just a bit of preparation and attention to detail, you can create a delicious and impressive dish of Lamb and Pine Nut Meatballs with Parsley Salad. This recipe not only brings out the unique flavors of each ingredient but also offers a balanced and satisfying meal. Enjoy this delightful combination that will surely become a favorite at your dining table.
Nutrition per serving
4 ServingsCalories 880kcal
Protein 40g
Carbohydrates 40g
Fiber 8g
Sugar 15g
Fat 80g
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