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