with tahini and toasted pine nut sauce on fragrant basmati rice
2 tbsp olive oil
Sumac, mint leaves & lemon wedges to serve
1 red onion
500g minced lamb
2 garlic cloves, finely grated
1 Knorr Lamb Stock Cube, broken down in hot water and made into a paste
1 tsp ground cumin
Pine Nut Sauce
50g pine nuts, coarsely crushed with a pestle and mortar, plus extra whole pine nuts to serve
½ garlic clove, finely grated
Finely grated rind and juice of 1 lemon
Prepare the meatballs by finely chopping the onion in a food processor, scraping down the sides occasionally (1-2 minutes). Add the lamb mince, garlic, Knorr Lamb Stock Cube paste, spices and season very lightly to taste. Process until the mixture is well combined (30 seconds – 1 minute). Roll the mixture into 12 balls (about 50g each) with wet hands and refrigerate until required.
For the pine nut sauce, whisk all the ingredients together in a jug, slowly adding 100ml of warm water to combine. Season to taste.
Heat some oil in a large non-stick frying pan over medium heat, add the meatballs one by one and cook to your liking, turning them occasionally until browned (5-7 minutes).
Spoon the pine nut sauce over the meatballs in the pan and let it combine. Sprinkle with some sumac, chopped mint, whole pine nuts and lemon juice.
Serve the warm meatballs on the rice, together with a good drizzle of tahini and pine-nut sauce.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.