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Moroccan Meatballs With Pistachios


  • 500g lean lamb mince
  • ½ cup dry breadcrumbs
  • 1 clove crushed garlic
  • 1 teaspoon ground cumin powder
  • ½ teaspoon ground coriander powder
  • 60g pistachios kernels, chopped
  • cracked black pepper to taste
  • 1 clove crushed garlic, extra
  • pinch chilli powder
  • 700mls tomato passatta (puree, no added salt if available)
  • ¼ cup chopped flat leaf parsley

Place the lamb mince, breadcrumbs, garlic, cumin, coriander, pistachios and pepper in a large bowl and mix until fully combined. Roll the mixture into walnut sized balls and place on a baking tray lined with non stick baking paper. Refrigerate for 10 minutes.

While the meatballs are chilling, heat a saucepan over medium heat. Spray lightly with oil spray and add the extra garlic and chilli powder. Cook, stirring for 1 minute then add the tomato passatta. Simmer for 10 minutes and set aside.

Heat a non stick frying pan over medium heat. Add the meatballs and cook for 5 minutes, turning regularly until golden and nearly cooked through. Pour over the tomato sauce and cook for a further 5 minutes. Sprinkle with parsley and serve.


Serves 4 – 15g nuts per serve


Nutrient content per serve

Energy 1985kJ (473kcal), Protein 34g, Total fat 26g, Saturated fat 8g (31% of total fat), Monounsaturated fat 12g, Polyunsaturated fat 4g, Carbohydrates 23g, Fibre 5g, Sodium 315mg


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