Christmas has come and gone, and the goose is still fat. Oh dear. Anyone else ready to cut their wrists this January? I have limited willpower at the best of times, but during the festive season, what little willpower I do have, ups and scarpers off on holiday. So here we are (again), trying to lose some poundage. This means that baking in the HC house is out-of-bounds, and dishes are of a much healthier persuasion. No cheese sauces; no pastry; limited carbs… Bloody dull, but when needs must (cries silently into her vegetable soup…).
I’ve made a deal with myself to get blogging more frequently this year, so for about the first month at least, my servings will be on the less calorific side – I can usually manage a month, then it all goes pitifully downhill. Watch this space. So no macaroni cheese; no cheese & bean pastry; no homemade pizza etc etc. You’ll know the diet is over when pudding starts reappearing.
This is a recipe I’ve been making for many years. It’s nigh on impossible to find low fat lamb mince, so if you’re being religious about your healthy eating you might want to buy some lamb leg steaks and blitz them in a food processor. I’m never that religious (can we start to see my problem?) so regular lamb mince does just fine. These meatballs are a lovely Moroccan twist on the usual, and a really quick and simple dish to prepare.
Ingredients (serves 4 adults)
1 onion, finely chopped
1 tbsp olive oil
1.5 tsp ground cumin
2 tbsp clear honey
zest & juice of 1/2 lemon
1 tin chopped tomatoes
1 vegetable stock cube
2 tbsp milk
1/2 tsp ground cinnamon
500g lamb mince
cous cous to serve
1. In a large pan heat the oil, then add the onion and cook over a medium heat for about 10 minutes until soft and golden.
2. Stir in 1 teaspoon of the ground cumin, the honey, lemon juice, tomatoes, stock cube and 300ml of boiling water. In most recipes I would tend to use bottled lemon juice as I always have some in the fridge, but this recipe requires zest, so only a real lemon would do.
3. Bring the sauce to a boil and then simmer, uncovered whilst you prepare the meatballs.
4. In a bowl moisten the breadcrumbs with the milk – I often have a small bag of breadcrumbs at the bottom of the freezer but on this occasion I didn’t, so had to blitz a piece of bread. I tend to also freeze the ends of bread for times like this. Saves waste too.
To the breadcrumbs mix in 1/2 teaspoon each of cumin and cinnamon, the lemon zest and the mince. Season well.
5. Shape this mix into approximately 32 small meatballs and drop them into the simmering sauce. Cover your pan and simmer for about 5 minutes.
6. Remove the lid and simmer for about 10 minutes more (timings are fairly flexible here, you can leave it to simmer for longer, just keep an eye that the sauce doesn’t reduce too much – if it does, add a little water and pop the pan lid back on).
7. Prepare the cous cous by adding hot stock to the cous cous in a bowl, and covering it with clingfilm for 5 minutes, then fluff with a fork. Definitely use stock to make your cous cous, otherwise it’s fairly tasteless.
8. Serve your Moroccan meatballs on a bed of cous cous.
On that note, I’m off out tonight so the Husband and the kids are getting pizza 😛