Spiced Meatballs with Pea Puree

Ingredients

• Lamb Mince1 lb
• Breadcrumbs¼ cup (2oz)
• Fresh Mint, chopped¼ cup
• Fresh Parsley, chopped¼ cup
• Small Onion, finely chopped1
• Garlic, minced2 cloves
• Ground Cumin1 tsp
• Ground Coriander1 tsp
• Salt & Pepperto taste
• Olive Oil1 tbsp

• Frozen Peas, thawed2 cups (12oz)
• Cottage Cheese or Natural Yogurt½ cup
• Fresh Lemon Juice1 tbsp
• Olive Oil2 tbsp
• Salt & Pepperto taste

Method

1. Preheat oven to 400°F.
2. Make the meatballs. In a large bowl, combine lamb, breadcrumbs, mint, parsley, onion, garlic, cumin, coriander, salt, and pepper. Mix until well combined. Roll into 1-inch diameter balls.
3. Sear and bake. Heat a frying pan over medium-high. Add olive oil and sear meatballs on all sides until browned. Transfer to a lined baking tray and bake for 15–20 minutes until cooked through.
4. Make the pea puree. Blend thawed peas, yogurt (or cottage cheese), lemon juice, olive oil, salt, and pepper until smooth. Adjust seasoning.
5. Plate. Add a dollop of cottage cheese or yogurt to a serving platter. Spoon pea puree on top to create a bed. Arrange meatballs on top. Garnish with fresh parsley and mint.