Lamb meatballs in tomato and mint with bulgur

Ingredients

For 1 serving

• Ground lamb110 g
• Onion30 g
• Mint4 g
• Cumin1 pinch
• Tomato passata200 g
• Bulgur50 g
• Nonfat Greek yogurt40 g
• Parsley4 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

Method

1. Finely grate the onion and squeeze it a little. In a bowl mix the minced lamb with the onion, half the chopped mint, the cumin, salt and pepper and with wet hands shape it into walnut-sized meatballs.
2. In a pan bring the tomato passata to the boil with the oil and a pinch of salt, add the meatballs, cover and cook over low heat for 15 minutes, turning them gently halfway, until firm and cooked through.
3. Meanwhile bring the measured water for the bulgur to the boil with a pinch of salt, add the bulgur, cover and cook over low heat for 10 minutes, until it has absorbed the water; fluff it with a fork and stir in the chopped parsley.
4. Serve the meatballs in their sauce with the bulgur, a spoonful of Greek yogurt and the rest of the mint, torn.