0:30 Prep | 0:15 Cook | 4 Servings  | Capable cooks

Give a Mediterranean make-over to lamb meatballs by pairing them with baba ghanoush and homemade tabouli.

INGREDIENTS

800g lamb mince
75g toasted pine nuts
1/2 cup finely chopped fresh mint
1 tablespoon finely grated lemon rind
3 teaspoons ground cumin
1 egg
Olive oil spray
Baba ghanoush, to serve
Lemon wedges, to serve
TABOULI
260g (1 1/2 cups) burghul
375ml (1 1/2 cups) boiling water
250g cherry tomatoes, halved
1 bunch fresh mint, leaves picked, finely shredded
1 bunch fresh continental parsley, leaves picked, coarsely chopped
6 green shallots, ends trimmed, thinly sliced

METHOD

Step 1
Combine the lamb mince, pine nuts, mint, lemon rind, cumin and egg in a large bowl. Use clean hands to mix until well combined. Divide the mixture into 12 equal portions and shape into 6cm patties, about 1.5cm thick.

Step 2
Preheat a barbecue plate on medium. Lightly spray the patties with olive oil spray. Cook on barbecue plate for 5-6 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.

Step 3
Meanwhile, to make the tabouli, place burghul in a heatproof bowl. Pour over the boiling water. Cover with plastic wrap and set aside for 10 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add tomato, mint, parsley and shallot, and stir to combine.

Step 4
Divide tabouli among serving plates. Top with patties and babaghanoush, and serve with lemon wedges.

Author: Michelle Southan Image credit: Ben Dearnley Publication: Australian Good Taste