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Mini Meatballs with Freekeh-serves a large crowd
(This recipe is inspired by Sami Tamimi and Yotam Ottolenghi, in their fabulous cookbook, Jerusalem).


For the balls:

1.5kg minced beef

2 tbsp cumin

1 tsp salt 

1 tbsp allspice


1 tbsp sunflower oil

For the freekeh:

1 pack (200g) freekeh

1 tin chickpeas

1/2 tsp allspice

1/2 tsp coriander powder

1 onion, diced


2 tbsp olive oil


  • Preheat the oven to 180C

  • In a mixing bowl, combine all ingredients for the meatballs, except for the oil. 

  • Make them into small meatballs and lay in an oil-lined tray. 

  • Bake them, uncovered, in the oven for about 25 mins. Check after 20 mins and if they are brown, they are ready.

  • Whilst the meatballs are cooking add the freekeh to a saucepan.

  • Add 1 litre of water plus the allspice, salt, oil and coriander powder. Stir well.

  • Bring to the boil, reduce heat & simmer for 15 mins. Drain.

  • In the empty saucepan, add 1 tbsp sunflower oil and the onion. Fry for a little until they are starting to brown. Then add the drained tin of chickpeas. Coat in the onion mixture until the chickpeas start to brown.

  • After abut 5 minutes,add the freekeh & stir well. Season with S&P if needed.

  • Pile the freekeh into a large serving dish.

  • By this time the meatballs should be ready, so pile on top of the freekeh.

  • I like to garnish with pomegranate seeds, flat leaf parsley and some toasted pine nuts but you do what you like.

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