Ingredients
Meatballs
• 1 slice bread
• 800 g First Light Wagyu beef mince (or a mix of beef & lamb)
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 cup finely chopped parsley
• 2 Tbsp finely chopped currants (or raisins/sultanas)
• 2 eggs, whisked
• ⅔ cup breadcrumbs
• 4 Tbsp water
• 2 tsp cumin
• 2 tsp coriander
• ½ tsp smoked paprika
• 1 tsp sumac (optional)
• 1 tsp Urfa Biber
• ½ tsp Aleppo pepper (+ extra to serve)
• Salt & pepper to taste
Yoghurt Sauce
• 1 cup Re Natural Yoghurt
• 3 Tbsp tahini
• 3 Tbsp lemon juice
• 3 Tbsp extra virgin olive oil
• 1 garlic clove, crushed into a paste with salt
• Salt & pepper to taste
Chilli Oil
• 2 Tbsp extra virgin olive oil
• ½ tsp paprika
• 2 pinches chilli flakes
Couscous (optional side)
• 375 g (2 cups) Israeli couscous
• 3 cups chicken stock (or salted water)
• 1 Tbsp butter
• 1 Tbsp lemon juice
• Olive oil, fresh parsley & toasted nuts (optional)
To Serve
• Pickled red onions (store-bought or homemade)
Instructions:
Prepare the Bread
Toast the bread until golden, then soak it briefly in water until soft. Wring out excess liquid and tear into small pieces.Make the meatball mixture
In a large bowl, combine the soaked bread, Wagyu mince, onion, garlic, parsley, currants, eggs, breadcrumbs, water, and all spices. Season generously with salt and pepper. Mix gently until well combined.Shape and bake
Form into golf-ball-sized meatballs (about 18–20). Place on a lined baking tray and bake at 180 °C for 15–20 minutes, or until cooked through (internal temp 71 °C).Prepare the couscous
Melt butter in a pan over medium heat. Add couscous and stir until lightly toasted. Pour in chicken stock, bring to a simmer, and cook uncovered for 8–10 minutes until tender. Finish with lemon juice, olive oil, and chopped parsley.Make the yoghurt sauce
In a bowl, whisk together yoghurt and tahini until smooth. Add lemon juice, olive oil, and the garlic paste. Season to taste.Make the chilli oil
Warm olive oil in a small pan, add paprika and chilli flakes, and swirl until fragrant and the oil turns amber. Remove from heat.Assemble & serve
Arrange meatballs in a shallow dish, spoon over yoghurt sauce, top with pickled red onions, and drizzle with chilli oil. Serve with couscous on the side. Enjoy!Tip
Short on time? Sub in 2 packs of First Light Wagyu or venison meatballs and skip straight to the sauce
