Spicy Welsh Lamb Meatball Risotto


  1. Mix all the meatball ingredients together and shape into about 15-20 small meatballs.
  2. Heat the oil in a large deep pan. Add the onions and lightly cook, add the meatballs and carefully brown on all sides. Add spices and mix well.
  3. Add the rice and combine together.
  4. Pour in the stock, season and stir well. Simmer gently for about 15-20 minutes until the rice is cooked and tender. (You may need to add a splash more stock if the rice absorbs too quickly.)
  5. Serve scattered with pomegranate seeds and parsley.

Recipe Information

Serves 4
Calories 521 kcals
Cooking Time


  • 450g (1lb) lean minced Welsh lamb
  • 50g (2oz) dried apricots, finely chopped
  • 25g (1oz) pine nuts or toasted
  • flaked almonds
  • 10ml (2tsp) dried cumin
  • pinch mixed spice
  • seasoning
  • 30ml (2tbsp) fresh parsley, chopped
  • 30ml (2tbsp) olive oil
  • 1 onion, peeled and chopped
  • 5ml (1tsp) dried cumin
  • pinch mixed spice
  • 225g (8oz) Arborio risotto rice
  • 900ml (1½pts) lamb stock
  • pomegranate seeds
  • fresh parsley, chopped

Nutrition Information

  • Calories 521 kcal
  • Energy 2191kJ
  • Fat 21.3g
  • Saturates 5.5g
  • Salt 1.5g
  • Iron 2.93mg
  • 5-a-day