Healthy mince recipe for 4 people, takes only 45 mins; recipe has onion, tomato puree, garlic cloves, egg, chilli powder, beef mince, rapeseed oil, carrot, ground cumin, ground coriander, chopped tomatoes, lemon, kalamata olives, vegetable bouillon, coriander, bulgur wheat, chickpea, vegetable bouillon and ground coriander.
Spicy meatball tagine with bulgur & chickpeas
Course: Healthy mince
Servings
4
servings
Prep time
10 mins
Ingredients
- Chopped Tomatoes: 400g can chopped tomatoes
- Chilli Powder: 1 tbsp chilli powder
- Coriander: 1/3 pack fresh coriander, chopped
- Onion: 2 onions, 1 quartered, 1 halved and sliced
- Egg: 1 egg
- Carrot: 4 large carrots, cut into batons
- Chickpea: 400g can chickpeas
- Lemon: 1 lemon, zest removed with a potato peeler, then chopped
- Garlic Cloves: 2 garlic cloves
- Ground Cumin: 1 tsp ground cumin
- Tomato Puree: 2 tbsp tomato puree
- Rapeseed Oil: 2 tsp rapeseed oil
- Vegetable Bouillon: 1 tbsp vegetable bouillon powder
- Beef Mince: 500g pack extra-lean beef mince
- Ground Coriander: 2 tsp ground coriander
- Kalamata Olives: 12 Kalamata olives, chopped
- Bulgur Wheat: 200g bulgur wheat
Directions
- Put the quartered onion in the food processor and process to finely chop it. Add the minced beef, 1 tbsp tomato puree, the garlic, egg and chilli powder and blitz to make a smoothish paste. Divide the mixture into 26 even-sized pieces and roll into balls.
- Heat the oil in a large frying pan and cook the meatballs for about 5-10 mins to lightly brown them. Tip from the pan onto a plate.
- Now add the sliced onion and carrots to the pan and stir fry briefly in the pan juices to soften them a little. Add the spices and pour in the tomatoes with 1 1/2 cans of water then stir in the chopped lemon zest, remaining tomato puree, olives and bouillon powder. Return the meatballs to the pan then cover and cook for 15 mins until the carrots are just tender. Stir in the coriander.
- While the tagine is cooking, tip the bulgur into a pan with the chickpeas and water from the can. Add 2 cans of water, the bouillon and coriander. Cover and cook for 10 mins until the bulgur is tender and the liquid had been absorbed. If you're doing theHealthy Diet Plan(serving two people), serve half with half of the tagine and chill the remainder for another night if you like.
