Moroccan Meatballs

Serves 2 = 13sp each (Sauce 3sp, meatballs 6sp and rice 4sp per person)(Flex)

For the meatballs

This recipe makes 36 meatballs – I make six servings out of this with six meatballs per person (six meatballs is 6sp – if you omit the breadcrumbs they are 5sp for 6 meatballs)

500g lean lamb mince (16% fat)

1 tbsp harrisa paste

2 tsp each of ground coriander and cumin

1 tsp each of crushed chillies and ground cinnamon

1 onion, grated

4 cloves of garlic, peeled and crushed

50g breadcrumbs

1 egg, beaten

Handful of fresh parsley, roughly chopped

Salt and pepper

Zest of 1 lemon

For the sauce

1 onion, finely sliced

1 pepper, deseeded and sliced

3 tbsp tomato puree

1 stock cube (lamb or chicken) made up with 400ml boiling water

Pinch of saffron (optional)

½ tsp each of ground coriander and cumin

1 tsp harissa paste

70g low fat feta cheese, roughly chopped

Handful of parsley and coriander, roughly chopped

1 lemon, quartered (you only need the juice so use the lemon you have zested above)

80g rice

Method

In a large bowl add all of the meatball ingredients. Mix until well combined and then using either your hands or, if you have one, a meatball press (I got mine from eBay and it was really good value!), form the mixture into golf ball sized meatballs, rolling in your palms until nicely shaped. At this point if you have followed the recipe above you will have 36 meatballs. If only making for two, separate 12 meatballs from the rest for this meal and pop into a food bag in the freezer for another meal.

Then take a large frying pan, spray with 1kal and on a medium heat, fry the 12 meatballs until browned on the outsides. Remove from the pan and pop onto a plate.

In the same pan, add the onion, peppers, garlic, cumin and coriander and fry for a few minutes. Add the tomato puree and harissa paste, fry for 1 minute and then add half the stock (add the saffron to the stock if using). Stir and simmer the mixture for a few minutes until it starts to thicken. Add 100ml more of the stock, simmer until a little thicker again. Add the meatballs back to the pan, add the last of the stock, stir and then pop in the oven for 15 minutes. Cook the rice or cous cous whilst the meatballs are in the oven.

After 15 minutes, scatter the feta on top of the meatballs and sauce and pop in the oven for another five minutes until it has melted a little. After five minutes remove from the oven, scatter with parsley and coriander and squeeze over the juice of ½ lemon.

Serve the meatballs and sauce on top of the rice or cous cous with a slice of lemon per person.

Enjoy!

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The end result was better than I would have hoped for. Bursting with flavour and pack with delicious meat and vegetables, this really is a fulfilling evening meal. Best of all, its incredibly easy to put together. I buy my steaks from Aldi usually and (after removing the fat), find the portion size left per person lovely and generous, especially for the price.

Personally I love the look of arranging a whole sliced steak on top of my stir fry but if you prefer, feel free to add the beef back to the sauce mixture at the end and toss to coat.

Feel free to add any of your favourite veg to this. Next time I’m going to get some beansprouts, carrots and courgettes involved. You could replace the rice with noodles or even carrot and courgette spiralized noodles (this would lower the points to 9sp per potion). The world’s your oyster!

Korean Beef Stir Fry 

Serves 2 = 13sp per serving (Flex)

For the sauce

1 tsp corn flour

2 tbsp dark soy sauce

2 tbsp sriracha chilli sauce

½ tbsp brown sugar and honey

1 tbsp fresh ginger, peeled and grated

2 garlic cloves, peeled and grated

2 tbsp water

For the stir fry

80g basmati rice

Small pack of tender stem broccoli

2 x rump steaks (150g each), seasoned with salt and pepper

1 x chilli, finely chopped (and deseeded if you don’t like it too hot)

2 x peppers, deseeded and sliced

Handful of mushrooms, sliced

4 spring onions, sliced into rounds

½ bag of spinach

Large handful fresh coriander, roughly chopped

2 tsp sesame seeds, toasted (optional)

Method

Pop the rice on to cook in some salted boiling water. Five minutes before it is ready, pop a steamer (or colander) over the top of the pan to steam the broccoli.

Next put the corn flour into a bowl or jug and add a little cold water to turn into a paste. Add the rest of the sauce ingredients a whisk together until well combined.

Next, spray a large frying pan with 1kal, heat the pan and then cook the steaks to your liking. I cook them for two minutes on one side, then flip and cook for two minutes on the other side. Remove the steaks from the pan and pop onto a plate to rest.

Then in the same pan, add a little of the sauce and then stir fry the chilli, peppers, spring onions and mushrooms until softened a little (2 or 3 minutes). Then add the rest of the sauce and simmer until it starts to thicken (add a little more water if it gets too thick). Turn the heat down and then add the spinach. Once wilted, add the coriander, stir through and switch off the heat.

In a bowl, pop your rice in the bottom. Next using tongs, lift the veg out of the sauce and pop onto the rice. Then, slice the steak to your preferred thickness and arrange on top of the veg. Pour the sauce over the steak and then sprinkle with sesame seeds. Top the steak with the steamed broccoli.

Enjoy!

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I’ve pointed each element of this recipe so that you can pick and choose which parts you want to include or replace with another. I had 80g cooked pulled pork (3sp) with 2sp worth of BBQ sauce, 1sp worth of spicy slaw, a Warbie Thin (3sp) and 150g potato wedges (3pp) for a total of 12sp.

Ingredients

For the pulled pork

This pork serves at least 10 people – when serving 10 it is 3sp (previously 4pp) each

Alternatively you can measure your portion out cooked – 80g is 3sp (previously 4pp)

1.45kg Pork Shoulder, raw

2 x onions, sliced

3 or 4 garlic cloves, lightly crushed

3 or 4 bay leaves

1 tbsp smoked paprika and mustard powder

1 tsp ground cumin, cinnamon and chilli powder

1 tsp salt and cracked black pepper

400ml chicken stock

For the BBQ sauce

This sauce is only 2sp per person when serving 6 people.

100g ketchup

2 cloves of garlic, peeled and crushed

2 tbsp Worcestershire sauce

1 tbsp dark brown sugar

1 tbsp white wine vinegar

1/2 tsp smoked paprika and cumin

¼ tsp mustard powder and salt

Pinch of chilli powder (more if you like it spicy)

For the Spicy Mexican Slaw

This slaw serves a minimum of 6 people for 1sp each – you can reserve a little of the dressing to use as a dip for your wedges if you like

½ white cabbage, finely shredded

2 carrots, peeled and finely chopped into sticks

1 red onion, thinly sliced

1 tbsp white wine vinegar

4 tbsp half fat mayonnaise

2 tbsp half fat sour cream

½ tsp chipotle paste

Juice of ½ lime

Accompaniments – for 4

600g new potatoes cut into wedges, par boiled and baked in 1kal for 30 mins in garlic salt, smoked paprika and cumin (3sp per person )

4 x Aldi Brioche Buns (4pp per person (not sure on their new sp value))(or use a Warbie Brown Thin, 3sp)

Handful of salad leaves

Method

To oven cook

Preheat the oven to 150c.

In the bottom of a roasting tin, scatter the onions, garlic and bay leaves.

In a bowl mix together the rest of the spices with the salt and pepper. Pat the meat dry and then rub the spices into the meat getting into all the nooks and crannys. Place the meat on top of the onions, pour the stock around it and then pop a lid (or tin foil) on the roasting tin and pop in the oven for around 4 hours until falling apart.

Lift the pork out the pan and pop to one side to rest for around 15 mins (while you make the sauce).

In a sauce pan pop the onions and bay leaves (out of the roasting tin) with all the other sauce ingredients. Discard the garlic. Simmer for five minutes until the sauce thickens and then take off the heat.

Remove all of the fat from the pork and discard (unless you have a none dieter in your house who insists on eating the cracking!). Using two forks shred the meat until you have a nice big pile of gorgeous meat. Take 320g (enough for 4 people, 80g per person if less) of the meat from the pile and pop into the BBQ sauce mixture, combining well.

To make the slaw mix the mayonnaise, sour cream, chipotle and lime in a small bowl. In a large bowl pop all the veg with the white wine vinegar. Toss and then add the mayonnaise sauce, mixing so it is evenly distributed.

To serve pop some salad leaves on the bottom of your bun, top with slaw then the pulled pork and then top with the bun.

Serve with the smoky potato wedges and enjoy!

To slow cook

If you prefer to slow cook begin by scatter the onions, garlic and bay leaves in the bottom of a slow cooker.

In a bowl mix together the rest of the spices with the salt and pepper. Pat the meat dry and then rub the spices into the meat getting into all the nooks and crannys. Place the meat on top of the onions, pour the stock around the meat and cook for 8-12 hours on MEDIUM. Follow the rest of the recipe as above.

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