Spiced bulgur & lamb meatballs with garlicky yogurt spinach

Name: Spiced bulgur & lamb meatballs with garlicky yogurt spinach
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 4 tbsp olive oil; 500 g pack 20 British lamb meatballs; 2 onions, sliced; 1 tbsp Cooks’ Ingredients Lebanese 7-Spice Style Blend; 1 tsp ground cinnamon; 300 g bulgar wheat; 500 ml chicken stock, made with a cube; 710 g (450g and 260g pack) Essential Spinach, washed; 350 g No.1 Natural Strained Greek Yogurt; 2 clove/s garlic, minced; Handful flat leaf parsley, leaves chopped, to serve

Sweetly spiced bulgur works as a great match for lamb. Heaps of garlicky spinach and yogurt bring tangy contrast and something different to just a side of salad or cooked greens.

0 out of 5 stars(0) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves6
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 tbsp olive oil
500g pack 20 British lamb meatballs
2 onions, sliced
1 tbsp Cooks’ Ingredients Lebanese 7-Spice Style Blend
1 tsp ground cinnamon
300g bulgar wheat
500ml chicken stock, made with a cube
710g (450g and 260g pack) Essential Spinach, washed
350g No.1 Natural Strained Greek Yogurt
2 clove/s garlic, minced
Handful flat leaf parsley, leaves chopped, to serve

Warm the oil in a large, lidded saucepan over a medium heat. Add the meatballs and brown all over, in 2 batches if needed to avoid crowding the pan. Lift onto a plate, leaving as much fat as possible behind.
Stir the onions into the fat, season with salt, cover with the lid and fry for 15-20 minutes, stirring occasionally and scraping any bits that catch on the bottom, until softened and turning golden at the edges.
Stir in the spices, bulgur and stock, then season and bring to a simmer. Dot with the meatballs. Clamp the lid on and cook gently for 12 minutes until the bulgur is tender and the liquid is absorbed. Allow to rest off the heat, lid on, for 5 minutes. The meatballs should be cooked through with no pink meat and juices that run clear.
Meanwhile, put a large lidded saucepan over a high heat and, when hot, add the spinach. Stir after a minute or so, then repeat until it is all wilted. Tip into a colander, refresh under cold water, then squeeze dry. Chop, then mix with the yogurt and garlic and season generously. Serve with the bulgur and meatballs, scattered with the parsley.