Dairy free

Turkish baharat meatballs with lentil pilaf

Name: Turkish baharat meatballs with lentil pilaf
Total time: 45 min
Yield: 8 servings
Ingredients: 1 bacon; 1 tsp baharat spice mix; 277.5 g basmati rice; 0.5 tsps black pepper; 1 can canned tomatoes; 1 small courgettes; 0.5 tsps cumin; 2 Tbs dry savoury; 1 free range eggs; 62.5 g flour; 1 clove garlic; 4 green cardamom pods; 2 tsps ground cinnamon; 2 tsps ground nutmeg; 96 g lentils; 400 g ground beef; 4 tsps fresh mint; 2 large mushroom; 8 servings olive oil; 1 onion; 1 red bell peppers; 0.5 tsps salt; 709.76 ml water

Turkish Baharat Meatballs with Lentil Pilaf is a flavorful main course that combines spiced meatballs with hearty lentil pilaf. This dish is dairy-free and rich in vitamins and minerals. It is a perfect option for a family dinner or special gathering.

Ingredients

bacon

baharat spice mix

1 tsp

basmati rice

277.5 g

black pepper

0.5 tsps

canned tomatoes

1 can

courgettes

1 small

cumin

0.5 tsps

dry savoury

2 Tbs

free range eggs

flour

62.5 g

garlic

1 clove

green cardamom pods

ground cinnamon

2 tsps

ground nutmeg

2 tsps

lentils

96 g

ground beef

400 g

fresh mint

4 tsps

mushroom

2 large

olive oil

8 servings

onion

red bell peppers

salt

0.5 tsps

water

709.76 ml

Method

Place onion, capsicum and garlic in a medium-large saucepan with some olive oil to saute for 2 minutes.
Add mushrooms and courgette, stir.
Add the tomatoes and the spices, cover and simmer on low heat for 10 minutes.meanwhile combine all the meatball ingredients in a large bowl and mix until smooth.Using a tablespoon, scoop out a measure of meat and roll into a ball with your hands. Repeat until youve used all the meat.
Place the meatballs in the saucepan, then cover and leave to simmer for about 15 minutes. Just before youre ready to serve, uncover the saucepan and increase the heat to reduce the sauce to the desired thickness.For the lentil pilaf bring the water to boil, then add the remaining ingredients, stir, cover and reduce heat to low. Allow to cook for at least 20 minutes before lifting the lid to check consistency. When done, all the liquid should have been absorbed by the rice/lentils, which should be soft.
Serve the meatballs and the sauce on a bed of the lentil rice with a big dollop of yoghurt.

Nutrition:

519 kcal

Carbs

52 g

Fat

27 g

Protein

18 g

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