Lentil, ras-el hanout & date ‘meatballs’ with olive salsa
Try these protein-packed lentil and oat balls blitzed with ras el hanout for a quick and easy weeknight meal. Serve over couscous with our olive salsa
Lemongrass & lime pork meatballs with pickled veg
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 unwaxed limezested and cut into wedges
- 25g corianderfinely chopped
- 1 tbsp fish sauce
- 1-2 tbsp srirachato taste
- 3 tbsp lemongrass paste
- 2 spring onionsfinely sliced
- 3 garlic clovescrushed
- 1 tbsp caster sugar
- 1 tbsp cornflour
- 500g pork mince
- 1 tbsp vegetable oil
- sticky riceto serve
For the pickled veg
- 2 tbsp rice wine vinegar
- 1 tbsp caster sugar
- 250g carrotspeeled into ribbons or cut into matchsticks
- 1 cucumberdeseeded and peeled into ribbons or cut into matchsticks
Nutrition: Per serving
- kcal320
- fat14g
- saturates4g
- carbs22g
- sugars17g
- fibre4g
- protein25g
- salt1.5g
Method
step 1
First make the pickled veg. Stir the vinegar and sugar in a small bowl until the sugar has dissolved. Season with a pinch of salt and stir in the carrots and cucumber. Set aside.
step 2
Tip all the ingredients for the meatballs, except the oil, into a bowl along with a pinch of salt and pepper, and scrunch together using your hands until everything is well combined. Roll into 20 small balls, around 30g each. Heat the oil in a frying pan over a medium-high heat. Add the meatballs and brown all over, about 8-10 mins, until dark brown and cooked through.
step 3
Serve over sticky rice alongside the lime wedges for squeezing over, a little more sriracha, if you like, and the pickled veg.
