Turkish lamb meatballs with bulgur pilaf

SERVES 4 (makes 14-16 meatballs) PREP 25 mins COOK 30 mins EASY

500g lean lamb mince 1 garlic clove, crushed 5 spring onions, chopped

2 tsp ground coriander 1 tsp ground cumin ½ tsp ground cinnamon a pinch of chilli powder 1 tsp finely grated ginger (or readyprepared from a jar) 1 tbsp chopped mint, plus a little extra to serve

1 tbsp chopped parsley

1 egg, beaten, to bind vegetable oil

For the sauce 400g can chopped tomatoes

1/2 tsp ground cinnamon a pinch of sugar For the pilaf

30g butter

100g orzo

200g bulgur wheat 1 tsp ground cumin a bunch of dill, chopped (optional)

1 Mix all the meatball ingredients, except the egg and vegetable oil, with some seasoning – using your hands is best! Add a little egg just to bind the mixture – you may not need it all; be careful not to make it too wet. With wet hands, shape into 14-16 balls the size of golf balls.

2 Heat a little oil in a sauté or frying pan and add the meatballs. Fry, turning, until golden brown all over. Pour off all but 1 tbsp of fat. Add all the sauce ingredients, rinse out the tomato can with a little water and add, then cover and simmer for 10-15 mins, turning the meatballs once. Remove the lid and simmer briskly for 4-6 mins more to thicken the sauce, if needed.

3 Meanwhile, for the pilaf, melt the butter in a lidded saucepan. Add the orzo and stir over the heat for a few mins until golden brown. Add the bulgur wheat and continue to stir for a further 2 mins. Stir in the cumin, salt and pepper.

4 Add 425ml water to the pilaf, bring to the boil, cover and cook on the lowest heat for 10 mins until all the liquid has been absorbed. Remove from the heat and take off the lid, cover with a tea towel or cloth, replace the lid and leave to steam for 10 mins. Fluff up with a fork, check the seasoning and add the dill, if using.

GOOD TO KNOW fibre • iron • 1 of 5-a-day

PER SERVING 613 kcals • fat 31g • saturates 13g • carbs 40g • sugars 5g • fibre 12g • protein 37g • salt 0.5g