Turkishmeatballs
SERVES 4. HANDS-ONTIME 30 MINPut 2 tsp oliveoilina flameproofcasserole(witha
lid) over a mediumheatandbrown 12 meatballsall
over. Add 2 choppedbananashallotsand1 crushed
garlic cloveandcookgently,stirring,for8 minutes
or until theshallotsaresoftandthemeatballsare
cooked through.Removethemeatball/shallot
mixture witha slottedspoonandsetaside.
Whisk ½ tbspplainflourand2 tspraselhanout
spice mix intotheoil,thengraduallywhiskin
300ml chickenstocktoforma smoothsauce.
Combine150ghoumousand150gnaturalyogurt
in a bowl, thenstirhalfintothesauceandheat
through. Returnthemeatball/shallotmixtureto
the casserole,coverwiththelidandcookfor2-3
minutes to reheat.Servethemeatballstoppedwith
the remaininghoumous/yogurtmixture,asmall
handful eachoffreshlychoppedmintandparsley,
3 tbsp pomegranateseedsand3 tbsptoasted
pine nuts. Servewithcouscousorflatbreads.
PER SERVING440kcals,30.4gfat(6.3gsaturated),
23.6g protein,15.7gcarbs(5.7gsugars),1.9gsalt,
4.9g fibre
For morewaystouseraselhanout,
see Loose EndsItalian baked meatballs and orzo
SERVES 4-6. HANDS-ON TIME 20 MIN, OVEN TIME 15-20 MIN
Heat the oven to 200°C/180°C fan/gas 6. Heat 2 tsp olive
oil in a shallow flameproof baking dish (with a lid), then
brown 12 meatballs all over. Remove with a slotted
spoon and set aside. Add 1 chopped onion, 3 crushed
garlic cloves and 1 tbsp bruised fennel seeds to the
dish, then fry for 10 minutes or until softened. Stir in
2 tsp dried Italian herbs, 150g pitted chopped black
olives and 2 x 400g tins of chopped tomatoes, rinsing
out each tin with 100ml water and adding to the dish.
Bring the sauce to a simmer, then add the
browned meatballs along with 250g dried
orzo. Cover with foil and bake for 15-20
minutes or until the orzo is tender and the
meatballs are cooked through. Heat the grill
to medium-high. Remove the foil, dot 125g
torn mozzarella over the meatballs, then grill
until golden and bubbling. Scatter with a pinch
of chilli flakes, a small handful of fresh basil
leaves and freshly ground black pepper to serve.
PER SERVING (FOR 6) 387kcals, 16.1g fat (6.8g
saturated), 20.2g protein, 38g carbs (5.8g sugars),
1.4g salt, 4.5g fibre
everyday cooking.