I do love meatballs. But I’m one of those weird ones who doesn’t always want them with pasta. I know right? How can I NOT always want pasta? And me, I don’t really do meatballs and mash – so I’m probably considered doubly weird!
So what else? Well, this combo with roast beetroot, sauteed sugar snaps and a mix of cous cous and buckwheat makes a delicious, lighter meal.
The cumin spice with wholegrain mustard and rich beetroot flavours go so well together. Perfectly balanced by the light taste from the grains, and fresh, sweet sugar snaps. The textures all give something to the dish too. One well-rounded number.
I usually add more vegetables than this to my dinners. But I really don’t think this needs anything else. It’s light. It’s delicious. What’s more, it’s pretty simple to make too.
The recipe is below. Hope you enjoy!
What’s your go-to for a lighter meal? How do you eat your meatballs?
Cumin-spiced Mustardy Meatballs, with Sauteed Sugar Snaps & Roast Beetroot
A light, delicious dinner composed from a mix of rich, spiced and mild flavours.
- 6 beef meatballs (lean, approx. 175g)
- 1 tbsp wholegrain mustard
- 2 tsp cumin
- 50 g cous cous
- 29 g bulgur wheat
- 1 chicken stock cube
- 125 g vacuum-packed beetroot
- 100 g sugar snap peas
- 20 g butter (just a small knob)
- fresh chillies and black pepper (to serve)
Preheat the oven to 220°c. Toss the meatballs in the wholegrain mustard and cumin, wrap into a foil parcel and oven cook for 30 minutes.
Whilst the meatballs are cooking, prepare the remainder of the meal. Place the bulgur wheat in a saucepan, cover in cold water and bring to the boil. Once boiling, cover and simmer for 8-10 minutes.
Place the cous cous in a bowl. Dissolve the chicken Oxo cube in 60ml boiling water and pour over the cous cous. Cover and leave for 8 minutes, for the cous cous to absorb the water and puff up.
Chop the beetroot into large pieces. Place on a foil-lined tray, sprinkle in salt and pop in the oven for the last 10-15 minutes.
Place the sugar snap peas in a frying pan, with a small knob of butter. Fry for a few minutes, tossing regularly. Once cooked, toss in black pepper.
Fluff up the cous cous. Drain the bulgur wheat and mix with the cous cous. Split between two dishes. Top with the roast beetroot and sugar snap peas.
Finally balance the meatballs on top, sprinkle with fresh chillies and pepper to taste. Ta da!