Meatball & quinoa mezze

Name: Meatball & quinoa mezze
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 250 g pouch Merchant Gourmet Red & White Quinoa; 240 g Essential Round Beans, trimmed; 100 g Essential Radishes, finely sliced; 1 small unwaxed lemon, zest and juice; 20 g pack dill fronds chopped; 30 g smoked almonds, chopped; 90 g pack pomegranate seeds; ½ tsp olive oil; 300 g pack Reduced Fat Brtish Beef Meatballs; 2 tsp Cooks' Ingredients Zaatar; 2 tsp pomegranate molasses; 120 g Essential Reduced Fat Houmous

Boost your plant points even further by adding watercress and chopped mint and showering the final plate with crushed pistachios (or other nuts). You can make it vegan by swapping the meatballs for a plant-based alternative.

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein2 of your 5 a day6 plant varieties

Serves2
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

250g pouch Merchant Gourmet Red & White Quinoa
240g Essential Round Beans, trimmed
100g Essential Radishes, finely sliced
1 small unwaxed lemon, zest and juice
½ x 20g pack dill fronds chopped
30g smoked almonds, chopped
90g pack pomegranate seeds
½ tsp olive oil
300g pack Reduced Fat Brtish Beef Meatballs
2 tsp Cooks' Ingredients Zaatar
2 tsp pomegranate molasses
120g Essential Reduced Fat Houmous

Cook the quinoa according to pack instructions, then tip into a large mixing bowl. Meanwhile, steam the beans over salted simmering water for 4 minutes until just tender. Tip into a colander, refresh briefly under cold water and drain well. Add to the quinoa with the sliced radishes, lemon zest and juice, ½ the dill, ½ the smoked almonds and ½ the pomegranate seeds.
Put the oil in a large frying pan set over a high heat. Add the meatballs; brown on all sides for 2 minutes. Reduce the heat to medium and cook for a further 7 minutes, turning frequently. Scatter with the zaatar and drizzle with the pomegranate molasses. Cook for 1 minute more, or until the meatballs are cooked through with no pink meat, shaking the pan to glaze the meatballs.
Divide the houmous and quinoa mixture between 2 plates. Add the meatballs and scatter with the remaining dill, chopped smoked almonds and pomegranate seeds.

Typical values per serving when made using specific products in recipe