Moroccan Meatballs with Pistachios
Serves: 4
Preparation Time: 40 minutes
- 500g lean lamb mince
- 1⁄2 cup dry breadcrumbs
- 1 clove crushed garlic
- 1 teaspoon ground cumin powder
- 1⁄2 teaspoon ground coriander powder
- 60g pistachios kernels, chopped
- salt and cracked black pepper
- 1 clove crushed garlic, extra
- pinch chilli powder
- 700mls tomato passatta (puree)
- 1⁄4 cup chopped flat leaf parsley
Ingredients
- Place the lamb mince, breadcrumbs, garlic, cumin, coriander, pistachios, salt and pepper in a large bowl and mix until fully combined.
- Roll the mixture into walnut sized balls and place on a baking tray lined with non stick baking paper.
- Refrigerate for 10 minutes.
- While the meatballs are chilling, heat a saucepan over medium heat.
- Spray lightly with oil spray and add the extra garlic and chilli powder.
- Cook, stirring for 1 minute then add the tomato passatta. Simmer for 10 minutes and set aside.
- Heat a non stick frying pan over medium heat. Add the meatballs and cook for 5 minutes, turning regularly until golden and nearly cooked through.
- Pour over the tomato sauce and cook for a further 5 minutes.
- Sprinkle with parsley and serve.
Method
Nutrient content per serve
Energy 1445kJ (345kcal), Protein 32g, Total fat 17g, Saturated fat 5g (30% of total fat), Monounsaturated fat 7g, Polyunsaturated fat 3g, Carbohydrates 16g, Fibre 6g
Recipe courtesy of Nuts for Life, for more information visit www.nutsforlife.com.au
