If you are looking for a hearty recipe to lift your spirits this Autumn then try this deeply delicious, speedy meatball supper.

With a twist on Italian meatballs this dish is served with bulgur wheat instead of spaghetti.  Moroccan seasonings of cumin and cinnamon are used to create a flavourful dish with a zesty bite that is not too spicy.

This recipe is low in fat and together with the lemon and spring onion bulgur wheat makes the perfect escape on a chilly evening.

Serves 2

Ingredients:

coconut oil

6 beef meatballs

2 cloves garlic finely chopped

1 red onion finely chopped

1 green pepper finely chopped

1 tin chickpeas

1 tin chopped tomatoes

tbsp tomato puree

1 tsp cumin

1 tsp cinnamon

200g bulgur wheat

1 lemon

4 spring onions sliced

Method:

1. Heat a large pan over a low heat.  Toast the cumin and the cinnamon in the coconut oil for 2 minutes until fragrant.
2. Add the garlic and onion and fry until soft and translucent.
3. Add the meatballs and fry for 6-7 minutes turning now and then, until golden brown and cooked.
4. Put the bulgur wheat in a small pan, cover with water, bring to the boil, then simmer for 7 minutes stirring occasionally.
5. Add chopped tomatoes, puree and chickpeas to the meatballs. Cook for another 2-3 minutes until the meatballs are done.
6. Drain excess water from bulgur wheat and place in a bowl.
7. Grate the zest of the lemon and squeeze the juice into a jug.
8. Add lemon juice, zest and spring onion to the bulgur wheat and mix thoroughly.
9. Serve meatballs on a bed of lemon and spring onion bulgur wheat.

Miles rating 10/10

Still trying to convince us he’s the baby of the family since Alice’s arrival!