Tandoori Meatballs and Ribbon Salad
- Cooking Method: Braising
- Difficulty: easy
MEATBALLS
400gm pork mince
400gm lamb mince
1/2 tsp cumin
1 tsp oregano
salt
TANDOORI SAUCE
150 gm Greek yoghurt
50gm Tandoori paste
1 tsp lemon juice
Ribbon Salad
1 courgette
1 fennel
2 carrots
1 red chilli
2 spring onions
1 Tbsp lemon juice
1 Tbsp olive oil
SALAD
Using a mandoline or sharp knife slice the vegetables finely into ribbons
Mix the oil & lemon juice together and toss all the salad ingredients together.
MEATBALLS
Mix all meatball ingredients together and roll into 16 x 50g meatballs
Fry meatballs for 1-2 minutes in frying pan and then bake for 6-8 minutes in the oven @ 200c.
TANDOORI SAUCE
Mix yoghurt, lemon juice & tandoori paste together and set aside.
TO SERVE
Plate up cold sauce with warm meatballs and serve with salad.
Shop Ingredients
This delicious Pork Mince is tasty and tender. Ideal for dumplings, meat balls and lasagne.
Our Lamb mince comes from the pristine green pastures of Hawkes Bay and Gisborne. Great for Moroccan cuisine. Spice it up
Pepper and Me Tandoori Paste 300gm
Tandoori spice paste. Nut, soy, dairy free and vegan friendly, and gluten free 300gm.
