Moroccan Lemon Cardamom Meatballs

Combine mince, onion, garlic, coriander, mint, lemon zest, spices and egg in a bowl and season with salt and pepper. Roll into small balls.

Heat frypan over medium heat and toast pine nuts for a few minutes or until golden then remove from pan. Heat oil in frypan add in meatballs and cook until golden brown.

Meanwhile, combine tahini, 2 tbs of boiling water, 2 tbs lemon juice add a pinch of salt and set aside. Steam or boil broccoli until just cooked and keep warm.

Serve meatballs in sauce with broccoli and scatter over pine nuts and fresh herbs.

Energy 2045.87 kJ

Calories 488.65 cal

Protein 41.80g

Fibre 7.28g

Fat 32.57g

Sat. Fat 6.63g

Carbs 3.90g

Sugar