Lamb Meatball Salad With Beetroot & Quinoa

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"From our weekday newspaper The West Australian."

Original recipe yields 5 servings


  • Serving Size: 1 (422.1 g)
  • Calories 849.2
  • Total Fat - 47.8 g
  • Saturated Fat - 18.4 g
  • Cholesterol - 331.2 mg
  • Sodium - 442.3 mg
  • Total Carbohydrate - 56.7 g
  • Dietary Fiber - 8.4 g
  • Sugars - 9.8 g
  • Protein - 48.3 g
  • Calcium - 386 mg
  • Iron - 8.7 mg
  • Vitamin C - 29.1 mg
  • Thiamin - 0.5 mg

Step 1

Place quinoa in a large saucepan with 1 1/2 cups water over a high heat and bring to the boil and then boil for about 10 minutes, or until quinoa is tender and water has been absorbed and then transfer it to a bowl.

Step 2

To make meatballs, combine all ingredients in a large bowl with 1/2 cup of the cooked quinoa and mix well and using damp hands, toll tablespoons of the mixture into balls (makes about 30 balls).

Step 3

Heat an oiled, large, non-stick frying pan over a medium to high heat and add meatballs in two batches and cook, turning ocasionally, for about 8 minutes, or until cooked through and then transfer meatballs to bowl of quinoa and add parsley and almons and season to taste and then toss to combine.

Step 4

Combine tzatziki with water in a jug and mix well.

Step 5

Place beetroot and rocket on a serving platter and spoon over meatball mixture and drizzle with tzatziki.

Tips & Variations

No special items needed.