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Brussel Sprouts Salad with Lamb Meatballs

By MiNDFOOD

Brussel Sprouts Salad with Lamb Meatballs
If you love Brussels Sprouts, you will love this Brussels Sprouts Salad with Lamb Meatballs.

Brussel Sprouts Salad with Lamb Meatballs Recipe

A warm salad of roasted Brussel Sprouts and juicy lamb meatballs is the perfect meal for a cold night.

Serve Brussel Sprouts Salad with Lamb Meatballs with the lemon and cumin spiced sour cream and sourdough bread.

Makes 4 serves

Ingredients

  • 600g Brussels sprouts
  • 3 tbsp olive oil, plus extra
  • 1 clove garlic, crushed
  • Pinch nutmeg
  • ½ preserved lemon
  • 1 tsp cumin seeds
  • 150ml sour cream
  • 1 small red onion, cut into rings
  • 1-2 pears, cut into wedges
  • 30g dried cranberries
  • Sourdough bread, to serve
  • 500g lamb mince
  • 1 egg
  • 80g breadcrumbs
  • Pinch cinnamon
  • ½ tsp ground coriander
  • 1 tbsp olive oil

Method

  1. Preheat the oven to 190°C (170°C fan forced). Rinse the Brussels sprouts, remove the outer leaves and halve them. Mix the sprouts with olive oil, garlic, pepper, salt and nutmeg, place on a baking tray and bake for 30 minutes or until al dente.
  2. Meanwhile, mix the lamb mince with egg, breadcrumbs, cinnamon, ground coriander and salt and pepper. Make 4cm-wide balls of the minced lamb mixture.
  3. Add olive oil to a frypan and fry meatballs until golden brown and cooked through.
  4. Rinse the preserved lemon, remove the flesh and cut the zest into very fine pieces. Crush 1 teaspoon of preserved lemon and cumin seeds with a mortar and pestle. Mix with the sour cream and season.
  5. Make a salad comprising the Brussels sprouts, lamb meatballs, red onion, pear and cranberries.
  6. Serve with the sour cream mixture and sourdough bread.

Recipe by Taverne Agency

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