Middle Eastern Inspired Veggie Balls with Lambs Lettuce

Happy Skin Kitchen Veggie Meatballs
Serves: 2
PREP: 10 mins
COOK: 15 mins

Try our Middle Eastern Inspired Veggie Balls with fresh & naked Lamb Lettuce Couscous Salad! Salads don’t have to be boring and they are certainly not just for summer! We love fresh & naked Lambs Lettuce for its mild and delicate flavour, which adds a subtle freshness to any salad or sandwich! This hearty salad with veggie “meatballs” is packed with lots of delicious flavours!

Make it today with Fresh & Naked Unwashed Wild Rocket!

Happy Skin Kitchen Veggie Meatballs
Serves: 2
PREP: 10 mins
COOK: 15 mins


For the “meatballs”

  • 150g of chestnut mushrooms finely chopped
  • 1 onion finely chopped
  • 3 garlic cloves crushed
  • 250g of porridge oats
  • 300g of cooked brown rice
  • 100g of cashews ground
  • 2 tbsp of nutritional yeast
  • 1 tbsp of tahini
  • 3 tbsp of soy sauce
  • 3 tbsp of olive oil
  • 1 tbsp of sriracha or chilli sauce
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 200g of breadcrumbs for coating
  • A generous pinch of salt & pepper

For the tomato sauce:

  • 400ml of tomato passata
  • 2 garlic cloves crushed
  • 2 tbsp of harissa paste
  • Salt & pepper to taste

For the couscous salad:

  • 110g of couscous
  • 1 bag of Fresh & Naked Lamb Lettuce
  • The juice of 1 lemon
  • A generous bunch of parsley finely chopped
  • A small handful of fresh mint finely chopped
  • A handful of pomegranate seeds
  • 1/2 tsp of turmeric
  • Salt and pepper to taste


    • Add the couscous to a bowl with the ground turmeric and cover with 170ml of boiling water. Let it sit for 5 minutes then fluff it up with a
    • Add all the other ingredients and mix well.
    • To make the “meatballs” add the chopped onion, garlic and mushrooms to a pan together with 1 tbsp of olive oil.
    • Cook for 10 minutes.
    • Add in the cumin and coriander and cook for another couple of minutes.
    • In a bowl mix together the oats, nutritional yeast, cashews and brown rice.
    • Add in the cooked onion and mushrooms together with the
      tahini, soy sauce, olive oil, and sriracha.
    • Mix everything together and season with salt and pepper.

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