Dried Fruit And Lamb Meatballs With Pear Tabouli

Name: Dried Fruit And Lamb Meatballs With Pear Tabouli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground lamb; 2 tbsp raisins, chopped; 2 tbsp dried apricots, chopped; 2 tbsp pine nuts, toasted; 8 sprigs rosemary, needles of 2 finely chopped, remaining halved; 4 None sheets phyllo pastry; 3 1/2 tbsp butter, melted; None None spray cooking oil; None None Tabouli; 1/4 cup bulghur wheat; 1 None large pear, peeled, chopped; 2 tbsp lemon, juice; 2 tbsp mint, chopped; 2 tbsp parsley, chopped; None None roasted red peppers; None None olives, to serve; None None baba ghanoush, to serve; None None flat bread, to serve

Servings: persons

1 lb ground lamb
2 tbsp raisins, chopped
2 tbsp dried apricots, chopped
2 tbsp pine nuts, toasted
8 sprigs rosemary, needles of 2 finely chopped, remaining halved
4 None sheets phyllo pastry
3 1/2 tbsp butter, melted
None None spray cooking oil
None None Tabouli
1/4 cup bulghur wheat
1 None large pear, peeled, chopped
2 tbsp lemon, juice
2 tbsp mint, chopped
2 tbsp parsley, chopped
None None roasted red peppers
None None olives, to serve
None None baba ghanoush, to serve
None None flat bread, to serve

1
Preheat over to 400u00b0F. For the meatballs, combine the lamb, raisins, apricots, pine nuts and chopped rosemary in a bowl. Season to taste and shape tablespoons of mixture into ovular balls. Skewer half onto the rosemary sprigs and set aside. Working with one sheet of phyllo at a time, brush with melted butter and cut into 3 strips. Place one of the remaining meatballs on each strip, fold in the sides then roll. Repeat with the remaining phyllo, butter and meatballs.
2
To cook, place the phyllo wrapped meatballs on a wire rack over a baking dish and bake 15-20 mins, until golden. Meanwhile, lightly spray a cast iron griddle pan with oil and heat over high heat. Cook the meatball skewers for 5-8 mins, turning, until browned and cooked through.
3
For the tabouli, combine the bulgur with 1/4 water, cover and let stand 10 mins, until liquid is absorbed. Fluff with a fork and toss with the pear, lemon juice, mint and parsley. Arrange on plates with the meatballs, peppers, olives and baba ghanoush and serve with the bread.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb ground lamb, 2 tbsp raisins, chopped, 2 tbsp dried apricots, chopped, 2 tbsp pine nuts, toasted, and more.

Yes, Dried Fruit And Lamb Meatballs With Pear Tabouli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!