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Meatballs with tomato salad recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Try this delectable meatball and tomato salad - a flavor-packed and visually stunning lunch option!
Ingredients:
  • 500g No Added Hormones Beef Mince
  • 70g breadcrumbs
  • 1 brown onion, coarsely grated
  • 3 tsp Moroccan seasoning
  • ⅓ cup (65g) pearl barley
  • 350g mixed medley tomatoes, coarsely chopped
  • 1 Lebanese cucumber, coarsely chopped
  • 250.00 ml flat-leaf parsley leaves
  • 250.00 ml mint leaves
  • 9.20 gm olive oil
  • 200g Hommus Dip
  • 40g pomegranate
  • 280g yoghurt
  • 40.00 ml coarsely chopped dill
  • 42.00 gm lemon juice
Instructions:
  • Prepare a baking tray lined with baking paper. In a large bowl, combine the mince, breadcrumbs, onion, and Moroccan seasoning. Season well and use your hands to thoroughly mix the ingredients. Roll the mixture into tablespoon-sized balls and place them on the prepared tray. Chill in the fridge for 30 minutes.
  • Cook the barley in a large saucepan of boiling water for 20 minutes, or until tender. Refresh in cold water and drain well.
  • Combine the barley, tomato, cucumber, parsley, and mint in a large bowl. Mix well.
  • In a large frying pan over high heat, heat the oil until shimmering. Add the meatballs and cook for 10 minutes, turning occasionally, until they are golden brown and fully cooked. Let them rest for 5 minutes before serving.
  • Blend together yoghurt, fresh mint, dill, and lemon juice until velvety smooth. Season to perfection.
  • Arrange the hommus on a serving platter, then layer with barley mixture, meatballs, and pomegranate seeds. Finish by drizzling with dill yoghurt sauce.

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