Name: Moroccan Spiced Meatballs with Barley, Beetroot Dip and Mixed Vegetables
Prep time: 45 min
Cook time: 40 min
Yield: 4
Ingredients: 200g (1 cup) barley; salt; 3 tbsp olive oil; 1-2 tbsp parsley, finely chopped; 1 small red onion, peeled, sliced; 2 tbsp apple cider vinegar; 1 tsp sugar; 2 carrots, peeled, cut into long strips; 120g (4½oz) sugar snap peas; ½ a bunch of radishes, quartered; 2 handfuls of cress, or baby herbs, washed; 3 tbsp toasted pumpkin seeds; FOR THE MEATBALLS; 1 small onion, peeled, finely diced; 2 garlic cloves, peeled, finely diced; 250g (9oz) minced/ground beef; 250g (9oz) minced/ground lamb; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground cinnamon; ½ tsp sweet paprika; ½ tsp smoked paprika; 1 free-range egg; 1-2 tbsp chopped herbs, e.g. coriander, parsley; 2 tbsp breadcrumbs; spray oil; FOR THE DIP; 1 small cooked beetroot, diced; 150g (⅔ cup) Greek yoghurt; 1 tsp lemon juice

VMG Recipes