Weekend Matters: Spicey Meatballs and Cauli Tabouleh

As I write this, the rain is falling again on what has been a busy, long, wet and humid weekend. Cass (the hawk) has settled well into his new life and has brought a new interest into the family with twilight walks hunting like tigers, lying in the grass, watching…

On Saturday night we cooked a light, spicy dish with lamb meatballs and cauli tabbouleh, full to the brim with interesting sides. We could serve this combo with green salad (to make it go further : avocado, lettuce and cucumber, lemon and ginger dressing, keep it simple) but we were low on numbers eating together and so I chose not to include this here.

Not my recipe I hasten to add – all credit to Hemsley and Hemsley my new two favourite cooks.

Spicy Meatballs (Lamb)


500g lamb mince (don’t go for lean)
1 egg
1 small red onion
3 garlic cloves
1 tsp sea salt
1 tsp black pepper
Big pinch cumin and cinnamon (to taste)
chilli flakes (again, to taste)


Combine ingredients and mix thoroughly through with your hands
Shape into lamb meatballs and fry gently in the ghee til cooked through
Make sure that your meatballs stay moist

Cauli Tabouleh


2 medium heads of cauliflower (grated)
1 tbspn ghee (or butter, I prefer the taste of butter)
2 red onions chopped finely
4 large red tomatoes
3 big handfuls of fresh chopped parsley
1 large handful of fresh chopped mint
zest and juice of a lemon
Extra virgin olive oil


We used pistachio nuts and crisp purple radishes (and feta cheese) – you could also use sunflower seeds or pumpkin seeds and almonds.


We steamed the grated cauliflower first with a couple of tablespoons of water and a big knob of butter. Keep the lid on the sauce pan and steam for about 4 – 5 mins but don’t forget to keep checking that the cauliflower is not burning on the bottom.

Spread out on a serving dish and allow to cool.

Prepare the vegetables and herbs and chop the radishes and pistachios ready to top the tabbouleh.

When the cauliflower is cool, toss in the vegetables and herbs.

Grate over the lemon zest and add the lemon juice and olive oil. I think fresh ginger might give it an extra zing here too.

Toss it all together and top with the radishes and pistachio and a little feta cheese ended up in there too 😉

Serve with the meatballs on top the dish and enjoy

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