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Dinner with Rukmini
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Za’atar Spiced Meatballs with Tomatoes and Bulgur
Introduction from Rukmini Iyer
These simply spiced meatballs with parsley and feta work beautifully cooked with bulgur wheat and tomatoes for a really lovely all-in-one meal. I like making the meatballs fairly small, to sit on top of the bulgur – you need nothing more than a little natural yogurt alongside to serve.
Ingredients
Essential kit
You will need: a food processor.
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the lamb mince, parsley, egg, feta, za’atar and sea salt into a food processor, blitz until everything is evenly mixed, then set aside.
Tip the bulgur wheat and the cherry tomato vines into a large roasting tin, then top with the halved cherry tomatoes and the red onion. Pour over the chicken stock and olive oil, then, with damp hands, form the lamb mixture into small walnut-size meatballs (you should get around 26) and dot them over the bulgur.
Transfer the tin to the oven and bake for 25 minutes, until the meatballs are just browned and the bulgur is cooked through. Squeeze over the lemon juice, scatter with coriander and serve with natural yogurt alongside.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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