Lamb and pine nut meatballs with parsley salad
This dish features lamb meatballs infused with cinnamon and pine nuts, complemented by a vibrant parsley and mint salad. It's a harmonious blend of rich and fresh flavors that are easy to prepare.
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.
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.
Lamb and pine nut meatballs with parsley salad FAQ:
Cook the meatballs for about 6-8 minutes in a preheated frying pan over medium heat, turning occasionally until they are browned on all sides and cooked through.
The meatballs should reach an internal temperature of 160°F (70°C) to be considered fully cooked and safe to eat.
Yes, you can substitute lamb mince with ground beef or ground turkey for a different flavor, but the cooking time may vary slightly based on the meat used.
Store leftover meatballs and parsley salad in an airtight container in the refrigerator for up to 3 days. Reheat meatballs in a skillet or microwave before serving.
If you don't have currants, you can use raisins or chopped dried apricots as a substitute, keeping in mind that this may slightly alter the flavor.
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.
Nutrition per serving
4 ServingsCalories 880kcal
Protein 40g
Carbohydrates 40g
Fiber 8g
Sugar 15g
Fat 80g
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