Baked Quinoa and Lamb Meatballs

Ingredients

• 100 g of quinoa, rinsed

• 400 large handful of lamb mince

• 1 onion, finely chopped

• 2 eggs

• 1 heaped tbsp of ricotta

• 1 squeeze of lemon, zested

• 1 tsp of ground cumin

• 2 tbsp of coriander, chopped

• 1 tbsp of olive oil, for the tin, plus extra

• 4 medium courgettes, peeled into ribbons or spiralised

• 1 tbsp of pine nuts, toasted

• 1 garlic clove, crushed

• 0.5 tsp of dried oregano

• 1 tin of chopped tomatoes

• 400 ml of chicken stock

• 1 tsp of balsamic vinegar

• 1 pinch of of caster sugar

4 servings

Calories~563 kcal

Protein~31 g

Carbs~36 g

Fat~31 g

Fiber~8 g

Sugar~11 g

Total recipe

Calories~2,250 kcal

Protein~125 g

Carbs~145 g

Fat~125 g

Fiber~30 g

Sugar~45 g

Method

• Step 1

  Put the quinoa in a pan, cover with boiling water and simmer for 12 mins; drain and set aside to cool.

• Step 2

  Put the quinoa, lamb, ½ onion, eggs, ricotta, lemon zest, cumin and ½ the coriander in a mixing bowl. Season well, then mix by hand until combined; chill for 15 mins.

• Step 3

  Preheat the oven to 200°C/180°C fan/gas 6. For the sauce, put a pan over medium heat. Add 1 tbsp oil and ½ the onion; cook for 3-4 mins to soften. Stir in the garlic and oregano, then add the tomatoes, stock, vinegar and sugar. Season, bring to the boil, then simmer for 5 mins; set aside.

• Step 4

  Oil a large roasting tin. Roll the mince mixture into about 20 balls (roughly the size of a golf ball) and place in the tin. Brush the tops with a little oil and bake for 20 mins; turn after 10 mins. Remove from the oven and pour over the sauce. Bake for 15-20 mins more, until bubbling.

• Step 5

  Meanwhile, soak the courgette ribbons in just-boiled water for 3 mins. Drain, season and toss with lemon juice and a drizzle of olive oil.

• Step 6

  Serve the meatballs with the courgette ribbons, scattered with pine nuts and remaining coriander.