Lamb Meatballs with Tabbouleh Salad

Lamb Meatballs with Tabbouleh Salad
Lamb Meatballs with Tabbouleh Salad
Serves 4
Kids love making meatballs, and it's another great excuse for a lesson on handling raw meat safely. These lamb meatballs with an easy tabbouleh salad are bound to be an easy and healthy hit with your family. Traditionally bulgar wheat is used in tabbouleh, but I've replaced it with cous cous as it's so much easier to prepare and probably more familiar to your kids. If you can get hold of the wholegrain version (most supermarkets sell it) I promise no one will even notice. 
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For the meatballs
  1. 400g lamb mince
  2. 1 clove garlic (crushed or finely chopped)
  3. 3 tbsp breadcrumbs
  4. 1 free range egg
  5. 1 tsp cumin
  6. 2 tsp olive oil
For the tabbouleh salad
  1. 1/2 large lemon
  2. 2 tbsp olive oil
  3. 3 tbsp chopped fresh parsley
  4. 3 tbsp chopped fresh mint
  5. 4 spring onions
  6. 2 ripe tomatoes
  7. 120g wholegrain cous cous (cooked as per instructions)
Instructions
  1. Place all the meatball ingredients except the olive oil in a bowl with a good pinch of salt and pepper and squish together with your hands until well mixed, then roll the mixture into about 20 balls
  2. Heat the olive oil in a frying pan and gently fry the meatballs for 10 - 15 minutes, turning occasionally
  3. Whilst the meatballs are cooking, mix the lemon juice and olive oil in a serving bowl with a generous pinch of salt and pepper
  4. Chop the herbs very finely (you can always use a food processor) and add them to the bowl, then chop the spring onions and tomatoes into small chunks and throw them in too
  5. Tip in the cooked cous cous and mix well
  6. When the meatballs are cooked, drain them on a plate lined with kitchen roll, then serve on top of the tabbouleh with some hummus and green salad
Cook It With Kids https://cookitwithkids.co.uk/


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