Chicken Meatballs, Tabbouleh & Herby Dressing

2 portions - 35 mins

Herby chicken meatballs served over bulgur wheat tabbouleh with roasted sweet potato, finished with a herby yoghurt dressing. Fresh, filling and easy to pull together on a weeknight or prep-ahead for lunches.

• Ingredients

  • 250g chicken mince

  • 1 slice of sourdough bread

  • 1 garlic clove, pressed or grated

  • 1 egg

  • 40g fresh parsley, finely chopped

  • ½ tsp cumin

  • ¼ tsp chilli flakes

  • 1 medium sweet potato, diced

  • Pinch of cumin

  • 75g bulgur wheat

  • ½ cucumber, finely diced

  • 2 spring onions, finely sliced

  • 1 lemon

  • 100g Greek yoghurt

  • Small handful of fresh dill, finely chopped

• Method

  STEP 1
  Preheat your oven to 200°c.
  Cube the sweet potato and add to a baking tray, tossing with olive oil, salt, and a pinch of cumin, and roast at the for 25-30 minutes until caramelised and tender.

  STEP 2
  Toast 1 slice of bread until golden, then soak in water until soft. Wring out the excess water and tear into small pieces.

  In a large bowl, combine the torn bread with chicken mince, ½ of the pressed garlic, a large handful of finely chopped parsley, egg, cumin, chilli flakes, and a generous pinch of salt and black pepper. Mix gently with your hands until just combined.
  
  Roll the meatball mixture into roughly 6-8 meatballs and place on a parchment-lined baking sheet.

  Bake for 18-20 minutes until cooked through and golden at the edges.

  STEP 3
  Cook 150g bulgur wheat according to packet instructions, then leave to cool. Combine with a large handful of finely chopped fresh parsley, cucumber, spring onions, a squeeze of lemon juice, and a good drizzle of olive oil. Season well.

  STEP 4
  Add the Greek yoghurt, a handful each of parsley and dill, ½ pressed garlic, a squeeze of lemon, and a pinch of salt to a food processor. Loosen with a little water if needed to make the herby dressing

  STEP 5
  Spoon the tabouleh into bowls, add the roasted sweet potato and meatballs, drizzle generously with the herby yoghurt dressing.