Preparation 20 minutes
Cooking 8 minutes
Serves 4
INGREDIENTS
600g lean lamb mince
1 tbsp harissa*
2 cloves garlic, finely chopped
2 cups finely shredded white cabbage
1/3 cup pomegranate seeds
1/2 cup mint leaves
1/2 cup coriander leaves
1/2 cup flat leaf parsley leaves
3 tsp white wine vinegar
Grilled flatbread and Greek yoghurt, to serve
*Harissa is a hot and spicy North African chilli paste, available in delicatessens and larger supermarkets.
METHOD
1 Mix the lamb with the harissa and garlic and season with salt and pepper. Roll into walnut sized balls.
2 Place a large, lidded frying pan over a moderately high heat. Gently roll the meatballs with some olive oil and cook 4 minutes or until nicely coloured. Place the lid on the pan, turn the heat down to moderately low and cook for a further 4 minutes or until cooked through.
3 Mix the cabbage, pomegranate seeds and herbs together and season with salt and pepper. Add the vinegar and some olive oil to taste.
4 Serve the meatballs and salad together with some grilled flatbread and Greek yoghurt
Leftovers
For leftover meatballs, warm through and serve with rice, yoghurt and a sprinkling of toasted pine nuts or almonds.
Tips
The meatballs can be made and rolled a day ahead and cooked when ready to serve. To make lamb kebabs, mould the meat around long skewers and barbeque for a smoky flavour.
The Carousel thanks beefandlamb.com.au for this recipe.
