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Lamb meatballs in spicy capsicum sauce

Main MealsOther Middle Eastern
Serves 4Time 60 minsLamb Meatballs in Spicy Capsicum Sauce

Middle Eastern meatballs in a spicy sauce

Fat - total 16g 23%
Fat - saturated 3g 13%
Salt 73mg 3%
Protein 21g 41%
Carbs 42g 13%
Sugar 11g 12%
Energy 1653kJ 19%

% based on an adult’s recommended daily intake


  • ( 200 grams) Lamb, mince, raw
  • ( 1 cup) Dry bulgur
  • ( 1 medium) Brown onion, raw and peeled
  • ( 1/2 tsp) Cumin (cummin) seed powder
  • ( 2 cloves) Raw garlic, peeled
  • ( 1 large) Egg
  • ( 3 tbsp) Olive oil
  • ( 2 medium) Red capsicum, fresh
  • ( 4 medium) Tomato
  • ( 1 tsp) Chilli powder
  • ( 6 tsp) Red wine vinegar
  • ( 1/2 tsp) Ground black pepper


  1. Grate half the onion into a bowl and squeeze the liquid out of the grated onion into a sepreate bowl (you will need the onion juice).
  2. Combine the onion juice, bulgar wheat, lamb mince, cumin, crushed garlic, chilli flakes, and egg in a bowl. Knead the mixture for 5 minutes until very combined. Then, wet your hands and roll the mixture into 2cm balls (wet hands will stop the mixture sticking to your hands).
  3. In a large pot, bring two (2) litres of water to the boil. Add the meatballs and cook for ten (10) minutes.
  4. To make the sauce, add the oil to a pan. Add the diced onion, crushed garlic, and chilli flakes. Cook for 2–3 minutes, then add the finely sliced capsicum. Cook until all ingredients are soft.
  5. Add the diced tomatoes and red wine vinegar, and 50-100mL of the liquid from the meatballs’ cooking pot. Simmer (cook on lower heat) until the sauce thickens.
  6. Put the meatballs onto a plate and add the sauce. Serve with half a wholemeal Lebanese bread per person
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