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Lamb Tikka Meatballs

Lamb Tikka Meatballs

with Garlic Basmati Rice

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Homemade meatballs are delicately spiced and tossed in luxurious tikka sauce for a weeknight dinner that's bursting with flavour! Fluffy basmati rice, sweet peppers and a final flourish of cilantro round the dish out.

Tags:DiscoveryQuick
Allergens:Milk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

½ cup

Tikka Sauce

(ContainsMilk/Lait)

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

2 tbsp

Mild Curry Paste

50 g

Shallot

56 mL

Cream

(ContainsMilk/Lait)

2 unit

Garlic, cloves

7 g

Cilantro

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.44 tsp

Salt*

0.06 tsp

Pepper*

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories890 kcal
Fat44 g
Saturated Fat19 g
Carbohydrate89 g
Sugar13 g
Dietary Fiber5 g
Protein33 g
Cholesterol136 mg
Sodium1140 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2

Meanwhile, core, then cut pepper into 1/2-inch slices. Peel, then cut shallot into 1/4-inch pieces. Roughly chop cilantro. Line a baking sheet with parchment paper.

3

Add lamb, panko, shallots, remaining garlic and half the curry paste to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!)Season with 1/2 tsp salt (dbl for 4 ppl), then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on the prepared baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 8-10 min.**

4

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper.

5

Add remaining curry paste to the pan with peppers. Cook, stirring often, until fragrant, 30 sec. Reduce heat to low, then add tikka sauce, cream and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until sauce is warmed through, 2-3 min. Add cooked meatballs to the pan with sauce. Toss to coat.

6

Fluff rice with a fork, then stir in 1 tbsp butter (dbl for 4 ppl) and half the cilantro. Divide rice between plates. Top with lamb meatballs and tikka sauce. Sprinkle remaining cilantro over top.