1 x pack Harvey Beef Gourmet Selection Parsley and Garlic Meatballs 2 Tbsp olive oil 1 large onion, finely diced 2 garlic cloves, minced 1 tbsp plain flour 1 Tbsp ras el hanout spice mix (or middle eastern spice mix) ½ tsp salt 150ml chicken stock 400g natural yoghurt 1 lemon, zested and juiced 1 bunch mint, roughly chopped 1 bunch parsley, roughly chopped 3 tbsp pomegranate seeds To Serve: Fresh turkish pide and green salad
1. Heat olive oil in a frypan over a medium heat and brown meatballs all over. Remove meatballs from pan and set aside.
2. Add onion and garlic to pan. Cook gently, stirring, for 5 - 8 minutes or until the onions have softened.
3. Whisk flour, salt and ras el hanout spice mix into the onion mixture.
4. Gradually add the chicken stock to the pan, whisking to form a thickened sauce.
5. Stir half of the yoghurt into the sauce and heat through.
6. Return the meatballs to the pan, simmer in the spiced sauce for 7-10 minutes or until meatballs are cooked through.
7. Add to the pan half of the lemon zest and 1 Tbsp lemon juice (or to taste) and stir through.
8. Meanwhile, to make the zesty yoghurt, mix together the remaining yoghurt and lemon zest with a pinch of salt.
9. Serve the meatballs topped with the zesty yoghurt sauce, pomegranate seeds and a handful each of the freshly chopped mint and parsley.
10. Serve with Turkish pide and a fresh green salad.
Cook's Notes:
4-6