Minty Lamb and Apricot Meatballs with Tomato Pearl Barley Risotto

Nutrition per serving

Calories1,074 kcal
Protein36 g
Carbs103 g
Fats59.5 g
Saturated Fat17.1 g
Monounsaturated Fat32.3 g
Polyunsaturated Fat6.5 g
Sugars14 g
Fiber20 g
Sodium2,166 mg

Ingredients

Onion
Garlic
Leeks, (bulb and lower leaf-portion)
Fresh Mint Leaves
Pearled Barley
Chopped Tomatoes (canned)
Chicken Stock Cube
Bread Crumbs
Olive Oil
Lamb, ground
Dried Apricot Halves
Preparations
1. Peel/chop the onion into 2cm pieces.

2. Peel/chop the garlic.

3. Chop the apricots into ½ cm pieces.

4. Chop the root/upper green leaves from the leek and discard. Slice the leek in half lengthways, then thinly slice into ½ cm slices widthways.

Cooking Instructions
1. In a saucepan, heat 1 ½ tbsp of oil over medium heat. Add the garlic, onion, leek with a pinch of salt (optional) and pepper and cook for about 3 min until softened and translucent. Transfer a third of the mixture to a mixing bowl for the meatballs.

2. Add the pearl barley to the remaining mixture in the saucepan and stir to coat. Stir in the chopped tomatoes with 400ml of water, the stock pot, a pinch of salt (optional) and pepper and stir to dissolve the stock. Bring the mixture to a gentle bubble, lower the heat to medium-low and gently simmer for about 25 minutes until the liquid has absorbed and the barley is tender. Stir the mixture occasionally through cooking time. Once cooked, remove from heat and season with a little salt and pepper to taste.

3. To make the meatballs, add the mince to the mixing bowl with the reserved onion mixture, the chopped apricots, breadcrumbs and ¾ of the chopped mint and sprinkle over a pinch of salt (optional) and pepper.

4. Mix everything together to combine and form the mixture into 6 equal sized meatballs. In a frying pan, heat ½ a tbsp of oil over medium-high heat. Add the meatballs and cook for about 6-8 turning every few minutes until cooked through and evenly browned on all sides

5. Serve the pearl barley in a bowl with the meatballs on top and the chopped mint leaves sprinkled over the top.