Moroccan Spiced Lamb Meatballs with Pomegranate Quinoa
Spice up your Week 16 with this vibrant and exotic dinner that takes ordinary meatballs to the next level. Infused with warm Moroccan spices and paired with a refreshing pomegranate jewel quinoa, this dish offers a perfect balance of savory, sweet, and tangy flavors. It is an exciting culinary adventure that will make your weeknight dinner truly unforgettable.
Ingredients
- Ground lamb500 g
- Garlic cloves3 cloves
- Ras el hanout2 tbsp
- Fresh mint1 bunch
- Olive oil2 tbsp
- Quinoa1.5 cups
- Vegetable broth3 cups
- Pomegranate seeds1 cup
- Feta cheese100 g
- Greek yogurt1 cup
Instructions
Rinse the quinoa thoroughly under cold water. In a medium pot, bring the vegetable broth to a boil, add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork.
In a large mixing bowl, combine the ground lamb, minced garlic, Ras el hanout, half of the chopped fresh mint, and a generous pinch of salt and black pepper. Mix thoroughly using your hands.
Form the lamb mixture into roughly 16 evenly sized meatballs. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until nicely browned on all sides and cooked through.
Fold the pomegranate seeds, crumbled feta cheese, and the remaining fresh mint into the warm cooked quinoa. Toss gently to combine the ingredients without mashing the feta.
Divide the vibrant pomegranate quinoa among four plates. Top with the warm, spiced lamb meatballs and serve immediately with a generous dollop of Greek yogurt on the side.