Ingredients:

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For the balls:

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1.5kg minced beef

2 tbsp cumin

1 tsp salt 

1 tbsp allspice

S&P

1 tbsp sunflower oil

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For the freekeh:

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1 pack (200g) freekeh

1 tin chickpeas

1/2 tsp allspice

1/2 tsp coriander powder

1 onion, diced

S&P

2 tbsp olive oil

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Method:

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• 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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