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Spiced Lemon Meatballs with Green Vegetables




  • 1 onion, chopped finely
  • 2 garlic cloves, chopped finely
  • ½ tsp of cumin
  • ½ tsp of paprika
  • 2 tsp of olive oil
  • 4 palm-sized portions of lean beef mince
  • ½ tsp of lemon zest
  • 2 eggs
  • ½ handful of parsley, chopped
  •   Cracked pepper and sea salt to taste
  • 1 cup of chicken stock
  • ½ tsp of cumin
  • ½ tsp of turmeric
  • 1 tsp of lemon zest
  • 3 handfuls per serve of seasonal green vegetables e.g. green beans, zucchini, broccoli, snow peas. (12 handfuls in total)


  1. Fry onion, garlic and spices in 1 teaspoon of olive oil. Add to mince, with lemon zest, eggs, herbs, salt and pepper.
  2. Mix well and shape into small, golf ball size balls. Heat 1 teaspoon olive oil and cook the meat balls for 1 to 2 minutes, until sealed.
  3. Heat stock with spices and lemon zest. Add stock to meat balls and simmer until cooked through and stock thickens to a sauce. Add a little water if required through cooking process to keep moist.
  4. Serve with sauce on a bed of freshly steamed green vegetables.
Success is the sum of small efforts, repeated day-in and day-out Robert Collier