Lamb and pine nut meatballs with parsley salad

Yummy Lamb and pine nut meatballs with parsley salad Recipe

The combination of lamb mince, currants and pine nuts makes these meatballs taste sensational.
Lamb and pine nut meatballs with parsley salad
Prep Time : 0:20 | Cook Time : 0:25 | Total Time : 0:45 | Serving : 4 person.


  • 1/4 cup currants

  • 1 brown onion, roughly chopped

  • 2 garlic cloves, roughly chopped

  • 1 cup fresh flat-leaf parsley leaves, roughly chopped

  • 1/2 cup fresh mint leaves

  • 1/2 cup fresh breadcrumbs

  • 1 teaspoon ground cinnamon

  • 3/4 cup (80g) pine nuts

  • 600g lamb mince

  • 200g tub hummus

  • Lebanese bread, to serve

Parsley salad

  • 1/2 cup fresh mint leaves, roughly chopped

  • 2 cups fresh flat-leaf parsley leaves

  • 4 green onions, thinly sliced

  • 250g cherry tomatoes, quartered

  • 1 teaspoon ground cumin

  • 2 tablespoons lemon juice

  • 1/4 cup extra virgin olive oil


  • Step 1

    Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.

  • Step 2

    Place currants in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain well.

  • Step 3

    Place onion, garlic, parsley, mint, breadcrumbs, cinnamon and pine nuts in a food processor. Pulse for 30 seconds or until a rough paste forms. Spoon into a large bowl. Add mince and currants. Season with salt and pepper. Mix well. Using 2 tablespoons of mixture at a time, roll into balls. Place on prepared tray. Bake for 25 minutes or until golden and cooked through.

  • Step 4

    Meanwhile, make Parsley salad Place mint, parsley, green onion, tomato, cumin, lemon juice and olive oil in a large bowl. Stir to combine. Season with salt and pepper.

  • Step 5

    Serve meatballs with hummus, parsley salad and Lebanese bread.

User Review
0 (0 votes)