|2||spring onions — chopped|
|2||garlic — cloves|
|500 g||lamb mince — or beef if you prefer|
|20 ml||za'atar spice|
|10 ml||fresh chillies — 573|
|500 ml||brussel sprouts — halved|
|for the pasta:|
|250 g||pasta — spaghetti|
|60 ml||tahini paste|
|60 ml||lemon juice|
|1||garlic — crushed|
|salt and freshly ground black pepper|
|60 ml||pine nuts — toasted|
For the meatballs, combine the spring onions, mint, garlic, chili and salt in a food processor and blend until fine.
Combine it with the mince and Za’atar and form into 20 meatballs.
Heat the oil in a large pan over medium heat.
Fry the meatballs, in batches, for 6 mins.
Turn them over and fry for a further 5-6 mins until cooked through.
Remove the meatballs with a slotted spoon, add the Brussels sprouts and fry 5-6 mins until tender.
Season it to taste.
For the pasta, cook the spaghetti in salted boiling water until al dente, 10-12 mins.
Add the tahini paste and lemon juice to a pot over medium heat.
Cook for 1 minute, whisk in the cream, chili and garlic and simmer, 2 mins.
Add the pasta and season it to taste.
To serve, add a portion of pasta to each serving dish and top it off with the Brussels sprouts and meatballs.
Scatter some pine nuts and mint on top.
TIP: For a dairy-free alternative, simply replace the cream with coconut cream.