Preparation time is 25minutes
Cook time is 25minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1 small bunch parsley, chopped
- 600grams minced lamb
- 2 pinches ground cinnamon
- 2 eggs
- 40grams pine nuts
- 1tablespoons flour
- 2tablespoons vegetable oil
- 2 onions, finely chopped
- 3 1/4 cup vegetable stock
- 2 oranges, juice only
- 200grams long-grain rice
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
3050kJ / 730Cal
3050 Kilojoules or 730 Calories
35% of daily energy intake*
Protein
37.0grams
Fat
41.2grams
Carbs
53.2grams
Sugars
11.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Wash and dry the parsley and chop finely.
Step 2 of 5
Place the lamb in a bowl, sprinkle with the ground cinnamon, season and add the eggs, pine nuts, flour and chopped parsley. Mix well and shape into regular balls, using your hands.
Step 3 of 5
Heat 1 tablespoon of the oil in a wok and stir-fry the onions until they change colour. Add the meatballs, turning with a spatula until golden brown. Cover with 500 ml of the stock. Bring to simmering point, then add salt, a little pepper and the orange juice. Cook gently for around 15 minutes.
Step 4 of 5
Meanwhile, heat the remaining oil in a saucepan. Add the rice, turning until translucent. Pour in the remaining stock, add salt and pepper and bring to boiling point. Cover and cook gently for about 15 minutes.
Step 5 of 5
Serve the meatballs with the rice.
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