Spicy Meatballs & Pea Pilaf

This recipe works in combination with: Chicken Hash & Green Salad, Chilli Con Carne in Crispy Baked Potatoes, Sweet & Sour Chicken. This recipe features in these meal plans: Super Suppers.

Spicy beef meatballs on a tasty pea pilaf, served with a refreshing cucumber yogurt sauce.


  • half a 400-500g pack of value minced beef
  • 1 lemon, zested and juiced
  • 1/2 of a half cucumber portion, grated
  • 150g of natural yogurt
  • 120g of value long grain rice
  • 150g of frozen peas
  • 3 tbsp vegetable oil
  • 450ml vegetable stock, prepared according to the packet instructions
  • 1 clove of garlic, finely chopped
  • 1 tsp mild chilli powder
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Price per person: £1.03
  • Store cupboard: Basic
  • Calories per serving: 997
  • 5-a-day per serving: 1.9
  • Print Recipe
Spicy Meatball Pilaf photo

663 cooks think so


  1. Mix the mince with the chilli powder and half the garlic. Season well with salt and pepper. Shape into 8 balls.
  2. To make the sauce, mix together the cucumber and yogurt and season generously with salt and pepper.
  3. To cook the pilaf, heat 1 tbsp oil in a large saucepan and fry the remaining garlic and rice together for 30 seconds. Add the stock and simmer for 15 minutes, or until almost all of the liquid is absorbed and the rice is cooked.
  4. Meanwhile, heat 2 tbsp oil in a large frying pan and cook the meatballs over a medium heat for 8 minutes, or until browned and cooked through. Remove from the pan and keep warm.
  5. Add the peas to the pilaf and cook until heated through, then stir in the lemon zest and juice and season to taste with salt and pepper.
  6. Serve the meatball on a bed of pilaf and pour over the cucumber sauce.

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