Greek meatball bake [serves 6, 25 mins prep, 45 mins cooking]

This delicious recipe is easy to make and super tasty. the saltiness of the Halloumi cheese works well with the creamy yoghurt and rich tomato sauce.

Ingredients

Aubergine:
2 aubergines cut into 1cm slices
(or 1 x aubergine and 1 x courgette)

Meatballs:
500 - 750g minced beef or lamb
400g tin of beluga lentils (optional)
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
650g jar of passata / tomato ragu

Sauce:
400g no fat greek natural yoghurt
2 medium eggs, beaten
200g halloumi, grated


Method
Pre heat oven to 190 degrees.  lay the aubergine on a baking tray, and bake for 25 minutes, turning halfway through.

Whilst that's in the oven, mix together all the meatball ingredients except the passata. form into small balls the size of a walnut. 
Fry the meatballs in a  non stick frying pan until coloured all over.
Mix in the passata.

In a 30cm oval oven dish, put the meatball and passata mixture in the base.
Layer the aubergine on top.

Blend together the yoghurt, eggs and half the halloumi. Pour this on top of the aubergine. Top with the remaining grated halloumi.
Bake for 40-45 minutes.

dark chocolate sauce

This uses the American 'cup' measurements - a cup is about 250ml.

1/2 cup water

1/4 cup sugar

1/4 cup agave nectar

35g raw cacao powder

30g dark cooking chocolate

In a small saucepan whisk together the water, sugar, agave nectar and raw cacao powder. 

Warm over a medium heat and whisk frequently. once almost boiling, stir in the cooking chocolate until it melts. 

Turkey meatballs and curry cauliflower [serves 4, 10-15 minutes prep, 25 minutes cooking]

Ingredients for meatballs

500 g turkey mince

3 garlic cloves (minced)

1 1/2 teaspoons fresh ginger (grated)

3 spring onions (sliced finely)

small handful of coriander (finely chopped)

1 1/2 teaspoons soy sauce

2 teaspoons sesame oil

2 tablespoons chia seeds

Ingredients for meatball glaze:

3 tablespoons soy sauce

1/2 lime

½ tablespoon agarve nectar

1 tablespoon sriracha sauce

ingredients for cauliflower 

1 head cauliflower (cut into florets / bite size pieces)

2 tablespoons olive oil

2 teaspoons curry powder

4 tablespoons natural yoghurt

juice of 1/2 lime

small handful of  chopped coriander

Put all the ingredients for the meatballs in a medium bowl.  Use your hands to mix together.  Cover and refrigerate for 30 minutes.  This gives the chia seeds time to bind everything together.

Preheat oven to 180 degrees. 

Whilst the meatballs are binding, chop up the cauliflower. Put the cauliflower on a baking sheet and toss with olive oil, curry, and salt. 

Take the meatballs out of the fridge, with damp hands gently roll into balls.  Don’t squeeze the meat too much.  Arrange them on the baking sheet.  

Roast both the meatballs and the cauliflower together for 20 minutes.

Whilst they're in the oven...

Mix yoghurt and lime juice in a large bowl.  When cauliflower is done toss it in this mixture.  Add coriander and mix all together.

In a large frying pan, whisk together ingredients for the meatball glaze.  Bring to a boil over medium heat and cook about 1 minute or until it slightly thickens.  Add meatballs to a frying pan and shake to gently coat with the glaze.