Lamb And Apricot Meatballs With Jewelled Rice

Lamb And Apricot Meatballs With Jewelled Rice

Tilda

Tilda has launched its new Tilda Garden Vegetable and Quinoa Brown Basmati rice. Why not try it for a simple dinner for two this weekend, and not only enjoy this delicious meal of Lamb and Apricot Meatballs with jewelled Rice, but also feel good that you are eating the Superfood, Quinoa.  Prep Time:  15 minutes, Cooking Time: 15 minutes, Serves 2

  • FOR THE MEATBALLS:
  • – 250g lean minced lamb
  • – ½ onion, finely chopped
  • – 6 dried apricots, finely chopped
  • – 50g breadcrumbs
  • – 1 tablespoon flat leaf parsley, finely chopped
  • – 1 teaspoon Ras El Hanout spice mix
  • – 1 small egg, beaten
  • – Black Pepper and Salt to taste
  • FOR THE SAUCE AND RICE:
  • – 1 pouch of Tilda Garden Vegetable and Quinoa Brown Basmati rice
  • – 1 teaspoon olive oil
  • – 3 spring onions, chopped
  • – 50g blanched almonds (optional) alternatively use dried cranberries
  • – 50g pomegranate seeds
  • – 100g cherry tomatoes, diced
  • – Squeeze of lemon juice

1) Place all of the meatball ingredients into a bowl, season with a pinch of salt and plenty of black pepper. 2) Mix together with your hands to form 12 evenly sized small balls. 3) Heat the oil in a frying pan and sear the meatballs for 5 minutes until browned all over a high heat. 4) Turn down the heat and cook for another 10 minutes until cooked through. 5) Remove the meatballs and keep warm. 6) Using the same pan add the spring onions and cook for 3 minutes. 7) Add the rice, almonds (or cranberries), pomegranate seeds, tomatoes and squeeze over some lemon juice. 8) Stir well and heat through. 8) Season to taste. 9) Serve the meatballs on a bed of rice. Tip: For a vegetarian option, replace the meatballs with falafel.

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