Spicy Meatballs With Red Rice

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Spicy Meatballs With Red Rice

Nutritive Information

  • Energy: 402Kcals/1681kJ
  • Fat, total: 18.3g
  • Saturated fat: 7g
  • Protein: 25.9g
  • Carbohydrate: 33.4g
  • Sugar, total: 3.7g
  • Fibre-NSP: 0.9g
  • Sodium: 423mg


  • 225g/8oz/generous 1 cup Camargue red rice

  • 675g/1˝lb lamb leg steaks 2onions

  • 3-4 fresh parsley sprigs

  • 3 fresh coriander sprigs, plus 30ml/2 tbsp chopped fresh coriander

  • 1-2 fresh mint sprigs

  • 2.5ml/˝ tsp ground cumin

  • 2.5ml/˝ tsp ground cinnamon

  • 2.5ml/˝ tsp ground ginger

  • 5ml/1 tsp paprika

  • 30ml/2 tbsp sunflower oil

  • 1 garlic clove, crushed

  • 300ml/˝ pint/1˝ cups tomato juice

  • 450ml/ź pint/scan 2 cups chicken or vegetable stock

  • Salt and freshly ground black pepper


  • Cook the rice in plenty of lightly salted water or stock for 30 minutes or according to the instructions on the packet. Drain.

  • Meanwhile, prepare the meatballs. Chop the lamb roughly, and then place it in a food processor and process until finely chopped. Scrape the meat into a large bowl.

  • Cut one onion into quarters and place in the processor with the parsley, coriander and mint sprigs; process until finely chopped. Return the lamb to the processor, add the spices and seasoning and process again until smooth, scrape the mixture into a bowl and chill for about 1 hour.

  • Shape the mixture into about 30 small balls. Heat half the oil in a frying pan, add the meatballs, in batches if necessary, and brown them evenly. Transfer to a plate. Chop the remaining onion finely.

  • Drain off the excess fat, leaving around 30ml/2 tbsp in the pan, and fry the chopped onion with the garlic for a few minutes until softened. Stir in the rice. Cook, stirring for 1-2 minutes, then stir in the tomato juice, stock and chopped fresh coriander. Season to taste with salt and pepper.

  • Arrange the meatballs over the rice, cover with a lid or foil and simmer gently for 15 minutes before serving.

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