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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.
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