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Prep Time
35 min
Cuisine
Middle Eastern
In this Middle Eastern-inspired dish, you'll make your own lamb meatballs with chopped dates, smoky paprika and cayenne, before serving with a side of herby bulgur and red pepper sauce.
Prep Time
35 min
Cuisine
Middle Eastern
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 800 kJ 192 kcal |
2874 kJ 688 kcal |
Fat of which saturates |
6.9 g 2.6 g |
24.6 g 9.4 g |
Carbohydrate of which sugars |
22.5 g 5.3 g |
80.8 g 18.9 g |
Fibre | 4.8 g | 17.1 g |
Protein | 10.6 g | 38.2 g |
Salt | 0.21 g | 0.76 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Chop the chopped dates roughly, then add them to a small bowl and cover them with boiled water
Set aside to soak
Add the lamb mince to a large bowl with the panko breadcrumbs, smoked paprika, cayenne pepper (can't handle the heat? Go easy!) and a generous pinch of salt and pepper
Drain the soaked dates, add them to the bowl and give everything a good mix up until fully combined
Divide the mixture into 10 [20] and shape them into meatballs and refrigerate
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into small bite-sized pieces
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium-low heat
Once hot, add the chopped pepper with a pinch of salt and cook for 8-10 min or until softened
Add the meatballs to a lightly oiled baking tray and put the tray in the oven for 12-15 min or until they're cooked through
Meanwhile, add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt and cook over a high heat for 8-12 min or until tender with a slight bite
Once tender, drain and return to the pot
Meanwhile, peel and finely chop (or grate) the garlic
Add the chopped garlic to the softened pepper with the tomato paste and harissa paste
Cook for 2 min or until fragrant, then add 150ml [300ml] boiled water with a pinch of salt
Give everything a good mix up and cook, covered, for 6 min or until most of the liquid has been absorbed and a sauce has formed – this is your red pepper sauce
Meanwhile, pick the mint leaves from the stems, discarding the stems
Chop the mint leaves finely (save some leaves for garnish!)
Chop the parsley finely, including the stalks
Add the chopped herbs to the drained bulgur with a generous drizzle of olive oil and a pinch of salt and pepper
Give everything a good old mix up – this is your herby bulgur
Serve the herby bulgur topped with a dollop of the red pepper sauce and natural yoghurt
Sprinkle the sumac over the yoghurt and top with the meatballs
Garnish with the reserved mint leaves
Enjoy!