No ordinary salad, this Meatballs with tomato salad recipe is a main meal packed with goodness and a fusion of fabulous flavours.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes, + 30 mins chilling & 5 mins resting time
+ 30 mins chilling & 5 mins resting time
Ingredients
500g Coles Australian No Added Hormones Beef Mince
1 cup (70g) fresh breadcrumbs (made from day-old bread)
1 brown onion, coarsely grated
3 tsp Moroccan seasoning
1/3 cup (65g) pearl barley
350g mixed medley tomatoes, coarsely chopped
1 Lebanese cucumber, coarsely chopped
1 cup flat-leaf parsley leaves
1/2 cup mint leaves
2 tsp olive oil
200g Coles Hommus Dip
1/4 cup (40g) pomegranate seeds
Dill yoghurt sauce
1 cup (280g) Greek-style yoghurt
1/2 cup mint leaves
2 tbs coarsely chopped dill
2 tbs lemon juice
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Line a baking tray with baking paper. Place the mince, breadcrumbs, onion and Moroccan seasoning in a large bowl. Season. Use your hands to mix until well combined. Roll tablespoonfuls of mince mixture into balls. Place on the lined tray. Place in the fridge for 30 mins to chill.
Step 2
Meanwhile, cook the barley in a large saucepan of boiling water for 20 mins or until tender. Refresh under cold water. Drain well.
Step 3
Place the barley in a large bowl. Add the tomato, cucumber, parsley and mint. Toss to combine.
Step 4
Heat the oil in a large frying pan over high heat. Add the meatballs and cook, turning occasionally, for 10 mins or until golden brown and cooked through. Set aside for 5 mins to rest.
Step 5
To make the dill yoghurt sauce, blend the yoghurt, mint, dill and lemon juice in a blender until smooth. Season.
Step 6
Spoon the hommus onto a serving platter. Top with barley mixture, meatballs and pomegranate seeds. Drizzle with dill yoghurt sauce.
Prep time15 mins15 minutes, + 30 mins chilling & 5 mins resting time
+ 30 mins chilling & 5 mins resting time
Ingredients
500g Coles Australian No Added Hormones Beef Mince
1 cup (70g) fresh breadcrumbs (made from day-old bread)
1 brown onion, coarsely grated
3 tsp Moroccan seasoning
1/3 cup (65g) pearl barley
350g mixed medley tomatoes, coarsely chopped
1 Lebanese cucumber, coarsely chopped
1 cup flat-leaf parsley leaves
1/2 cup mint leaves
2 tsp olive oil
200g Coles Hommus Dip
1/4 cup (40g) pomegranate seeds
Dill yoghurt sauce
1 cup (280g) Greek-style yoghurt
1/2 cup mint leaves
2 tbs coarsely chopped dill
2 tbs lemon juice
Description
No ordinary salad, this Meatballs with tomato salad recipe is a main meal packed with goodness and a fusion of fabulous flavours.
Method
Step 1
Line a baking tray with baking paper. Place the mince, breadcrumbs, onion and Moroccan seasoning in a large bowl. Season. Use your hands to mix until well combined. Roll tablespoonfuls of mince mixture into balls. Place on the lined tray. Place in the fridge for 30 mins to chill.
Step 2
Meanwhile, cook the barley in a large saucepan of boiling water for 20 mins or until tender. Refresh under cold water. Drain well.
Step 3
Place the barley in a large bowl. Add the tomato, cucumber, parsley and mint. Toss to combine.
Step 4
Heat the oil in a large frying pan over high heat. Add the meatballs and cook, turning occasionally, for 10 mins or until golden brown and cooked through. Set aside for 5 mins to rest.
Step 5
To make the dill yoghurt sauce, blend the yoghurt, mint, dill and lemon juice in a blender until smooth. Season.
Step 6
Spoon the hommus onto a serving platter. Top with barley mixture, meatballs and pomegranate seeds. Drizzle with dill yoghurt sauce.
