Meatballs served on top of bulgur wheat

Healthy meatballs

  • serves 4
  • Easy

Flavour homemade lamb meatballs with dried apricots and fresh mint, then serve with herb-flecked bulgur wheat for a healthy midweek dinner

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Try these healthy lamb meatballs, then check out our Greek lamb meatballs, Moroccan meatballs, Italian baked meatballs and more meatball recipes.

Fore more healthy options, try our healthy chilli, healthy lasagne and healthy aubergine parmigiana, plus check out our collection of healthy mince recipes.

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Ingredients

  • cumin seeds 1½ tsp
  • olive oil 3 tsp
  • red onion 1 large, finely chopped
  • garlic 3 cloves, crushed
  • ground coriander 2 tsp
  • chopped tomatoes 400g tin
  • runny honey 1 tsp
  • lamb mince (10% fat) 500g
  • dried apricots 10, very finely chopped
  • fresh wholemeal breadcrumbs 50g
  • mint small bunch, finely chopped
  • lemon 1, zested and juiced
  • bulgur wheat 280g
  • flat-leaf parsley small bunch, finely chopped, plus extra to serve

Method

  • Step 1

    Warm the cumin seeds in a large, dry non-stick frying pan over a medium heat for 2 minutes until they start to pop and become aromatic. Roughly grind using a pestle and mortar, then tip onto a small plate and wipe the pan clean.

  • Step 2

    Heat 2 tsp of the oil in the pan over a low heat and cook the onion for 5 minutes until softened. Add the garlic and coriander, and cook for 1 minute more. Transfer half the mixture to a large bowl and set aside to cool. Add the tomatoes and honey to the pan and season lightly. Half-fill the tomato tin with water, swirl and pour this into the pan. Bring to the boil, then reduce the heat to a simmer and cook for 10 minutes until thickened and slightly reduced.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6 and line a large baking tray with baking paper. Put the mince, apricots, breadcrumbs, mint and lemon zest in the bowl with the cooled onion mixture. Season and mix well with your hands. Shape the mixture into 20 balls and arrange them on the tray. Bake for 15 minutes until browned and just cooked through.

  • Step 4

    Meanwhile, bring a large pan of water to the boil. Add the bulgur wheat and cook for 6-8 minutes, or until just tender but retaining a little bite. Drain, then return to the pan. Stir through the parsley, lemon juice and remaining oil. Season well and set aside.

  • Step 5

    Add the meatballs to the sauce and simmer for a few minutes until the meatballs are cooked through. Serve with the bulgur wheat and remaining parsley to garnish.

Head here for more meatball recipes

Meatball stew with coriander chutney

Nutritional Information

  • Kcals 641
  • Fat 21.5g
  • Saturates 8.4g
  • Carbs 67.1g
  • Sugars 16.8g
  • Fibre 14.9g
  • Protein 37.2g
  • Salt 0.4g
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