Stranger Foods

Za’atar spiced meatballs with tomatoes & bulgur

Serves 4 | Prep 15 mins | Cook 25 mins

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.

Source: The Roasting Tin Around The World

Ingredients

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Imperial

x0.5

400 g lamb mince
50 g flat-leaves parsley, leaves and stalks
1 free-range egg
100 g feta cheese
4 tsp za’atar
1 tsp sea salt flakes
200 g bulgur wheat, rinsed
250 g vine cherry tomatoes, halved, with their vines
1 red onion, thinly sliced
400 ml chicken stock
1 tbsp olive oil
1 lemon, juice only

To serve

1 handful fresh coriander, chopped
Natural yogurt

Instructions

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Preheat the oven to 180°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 , 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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