Lamb Meatballs and Gluten Free Tabbouleh

Image coming soon

Ingredients:

(4 servings)

Meatballs:

500 g ground lamb

½ cup of your favourite feta, crumbled

2 tbsp dried thyme leaves

2 garlic cloves, minced

½ cup parsley, finely chopped

1 egg

½ tsp ground cinnamon

Salt and pepper

1 tbsp extra-virgin olive oil

Tabbouleh:

1 cup quinoa, cooked

3 medium ripe tomatoes, finely chopped

⅓ cup fresh lemon juice

2 bunches of parsley, thick stems removed, finely sliced

1 ½ cup mint leaves, finely sliced

4 scallions, very thinly sliced crosswise

¾ tsp ground allspice

5 tbsp extra-virgin olive oil

Freshly ground black pepper

Instructions:

1. Preheat the oven to 425 F bake.

2. In a large bowl combine the lamb, egg, feta, thyme, garlic, parsley, cinnamon, salt, and pepper.

3. Mix well, then form into approximately 16 to 18 balls.

4. Put the oil into a large frying pan and place over medium-high heat. Once hot, add the meatballs and fry for 5-6 minutes, turning them carefully throughout until golden brown on all sides.

5. Transfer them to a parchment-lined baking pan and bake for 5 minutes, until the meatballs are cooked through. Then remove from the oven.

6. For the tabbouleh: place parsley, mint, scallions, tomatoes, quinoa and allspice in a bowl.

7. Drizzle with olive oil and lemon juice and toss well to combine.

8. Plate lamb meatballs and tabbouleh and enjoy!