LAMB & CARROT MEATBALLS WITH CAULIFLOWER TABBOULEH

Lamb & Carrot Meatballs With Cauliflower Tabbouleh image

Make and share this Lamb & Carrot Meatballs With Cauliflower Tabbouleh recipe from Food.com.

Provided by Food.com

Categories Meatballs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 21

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Ingredients

2 cauliflower
1 tablespoon ghee or 1 tablespoon butter
2 red onions or 2 bunches spring onions, finely chopped
4 medium tomatoes, diced
3 large handfuls fresh parsley, finely chopped
1 large handful fresh mint leaves, finely chopped
1 lemon, juiced plus a touch of lemon zest
6 tablespoons extra virgin olive oil
4 radishes, sliced
1 any other nuts or 1 seeds
500 g ground lamb (or beef, dont go for lean mince)
1 egg
1 small onion, finely chopped
3 garlic cloves, diced
1 teaspoon sea salt
1/2 teaspoon black pepper
1 large pinch ground cumin
1 large pinch ground cinnamon
1 pinch of ground chili (or fresh chilli) (optional)
3 carrots, grated
1 tablespoon ghee, for frying

Steps:

Method for the Tabbouleh.
Grate cauliflower into rice-size pieces using the coarse side of a hand-held grater.
Combine the cauliflower with all the remaining ingredients for the Tabbouleh in a bowl, and mix well.
Top with sliced radishes and your choice of nuts and seeds.
OR (Alternative method).
Put the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the ghee or butter. Steam over a medium heat. The cauliflower should take roughly 4-6 min to cook - not too soft! - check there is enough water at the bottom of the pan so it doesn't burn. Drain any excess water and tip the steamed cauliflower into a large serving bowl.
While the cauliflower cools, combine rest of tabbouleh ingredients. Taste for seasoning.
Method For the Meatballs.
In a large bowl, combine all the meatball ingredients, except the ghee, and mix well.
In a wide saucepan over a medium heat, add a little ghee and fry a small piece of the meatball mixture to check seasoning. Adjust mixture as necessary. Roll small pieces of the meatball mixture - roughly 11⁄2tsp - to make about 20 balls. You can make them any size you like, but the larger they are, the longer they'll take to cook.
Heat up a little more ghee and, over a medium-high heat, fry the meatballs in a few batches until lightly browned on all sides and cooked through - this should take about 6-7min. You can always brown the meatballs in advance and finish them off in the oven later if you're having people round.
Serve the meatballs with the tabbouleh and your choice of toppings scattered over the top.

Nutrition Facts : Calories 758.9, Fat 58.5, SaturatedFat 20.2, Cholesterol 154.1, Sodium 804.7, Carbohydrate 33.1, Fiber 10.5, Sugar 14.6, Protein 30.6