Preparation time: 10 minutes (plus 20 minutes chilling)
Cooking time: 10 minutes

For the meatballs:
350g 20% fat lamb mince
2 garlic cloves, crushed
1 tsp ground cayenne pepper
1 tsp ground cumin
1 medium egg, beaten
50g light cottage cheese, crumbled
20g sliced green jalapeños from a jar, drained and finely chopped
1 tsp oil
2 little gem lettuces or 1 romaine lettuce, leaves shredded

For the cinna-mint drizzle:
100ml kefir
¼ tsp ground cinnamon
5g fresh mint

For the slaw:
180g red cabbage, shredded
1 medium red onion, finely sliced
1 tsp extra-virgin olive oil
Juice of 1 lemon
200g raw peeled beetroot (or vacuum-packed), grated or finely sliced

To serve:
50g pomegranate seeds

View an easy to print version

Hot Lamb Meatballs with Red Slaw and Cinna-Mint Drizzle


These little kofta-style meatballs are easy to make and the jalapeños give them a lovely kick. Add red slaw and a probiotic kefir drizzle and you’ve got a tasty, light meal you can share.

1. For the meatballs, mix together the lamb mince, garlic, spices, egg, cheese and chopped jalapeños in a bowl and season well. Use a heaped teaspoon to form walnut-sized balls (around 4 per person) and place on an oiled baking sheet and put in the fridge to chill for 20 minutes.

2. Heat the grill to high and grill the lamb balls for 8–10 minutes, until golden brown and cooked through.

3. To make the slaw, combine all the ingredients. To make the cinna-mint drizzle, blend the kefir, cinnamon and mint in a hand blender, or chop the mint very finely and combine with the kefir and cinnamon in a bowl. Season to taste.

4. To serve, arrange the lettuce and the slaw on a plate. Place the meatballs on top, drizzle over the kefir sauce and top with the pomegranate seeds.

To use frozen mince: cook the frozen mince in a frying pan without fat for 10 minutes (or as per pack instructions) with the spices and garlic. Allow to cool slightly in the pan.

Transfer to a bowl with the crumbled cheese and beaten egg, mix together and season. Use a heaped teaspoon to form the mix into 16 balls (4 per serving). Add 1 teaspoon of oil to the pan and fry for 2 minutes on each side.

Plenty day suggestion: Warmed mini wholemeal pittas are a nice addition (61 calories each, with 2.4g protein).