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Lemon Lamb Meatballs with Rose Harissa sauce and Freekeh Salad
Kate Willbourn
Food is better when shared with friends, which is why we love this zingy Lamb Meatball dish as it makes the perfect sharing meal.
Here at Foodies Collective it's our mission to introduce you to beautiful new foods made by passionate local producers and this recipe not only uses 1 of our talented partner producers, but 3! Each of these were featured in the 'Spring Harvest' Discovery Box.
Lemon Lamb Meatballs with Rose Harissa sauce and Freekeh Salad
Ingredients: Meatballs:- 500g lamb mince
- 1 Kingfisher Citrus Preserved Lemon quarter, pulp & white pith removed. Finely chop the rind.
- 2 garlic cloves, minced
- 60g panko breadcrumbs
- 1 TB extra virgin olive oil
- 2 TB Josh & Sue Rose Harissa
- 1 lemon, juiced
- 2 TB extra virgin olive oil
- 250g Greenwheat Cracked Freekeh
- 2 spring onions, thinly sliced diagonally
- 1 cucumber, sliced
- Handful of black pitted olives
- Handful of fresh mint leaves, chopped
- 2 TB Greek yoghurt (optional)
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