Lamb & Onion Meatball Freekeh Pilaf Recipe

^{Published on October 13th, 2025}

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Easy

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There’s something deeply satisfying about the smell of lamb sizzling with warm spices and caramelised onion. This lamb & onion meatball freekeh pilaf takes that comfort to a new level — smoky grains, sweet onion marmalade, and earthy cavolo nero in one aromatic, one-pan dish. It’s a meal that feels like a Sunday supper but cooks like a weeknight winner.

Why You’ll Love This Recipe

Freekeh, that ancient roasted green wheat, gives this pilaf a subtle smokiness and nutty depth that pairs beautifully with juicy lamb meatballs. The Stokes Red Onion Marmalade lends a sweet tang that cuts through the richness, while a sprinkle of feta and green chilli keeps things lively and bright. It’s hearty, balanced, and brimming with Middle Eastern flair.

Ingredients (Serves 4)

500g lamb mince
50g breadcrumbs
2 cloves garlic, finely chopped
1 unwaxed lemon, zest plus wedges
2 tbsp Stokes Red Onion Marmalade
½ tsp ground allspice
1 tsp ground coriander
1 tsp ground cumin
1 large free-range egg
2 tbsp olive oil

For the Pilaf

250g The Levantine Table Freekeh
200g cavolo nero, stalks discarded, roughly chopped
1 bay leaf
1 tbsp tomato purée
1 tsp ground coriander
½ tsp ground allspice
1 tsp ground cumin
500ml hot chicken stock
200g feta, crumbled
2 green chillies, deseeded and diced
½ x 25g pack flat-leaf parsley, chopped

Instructions:

Combine lamb mince, breadcrumbs, garlic, lemon zest, onion marmalade, spices, and egg in a large bowl. Season generously and mix well with your hands. Roll into about 16 meatballs, roughly 45g each. Heat olive oil in a heavy-based pan and brown the meatballs on all sides. Don’t rush this part — a nice sear means deeper flavour. Transfer to a plate and keep warm.
Soak the freekeh in cold water for 5 minutes, rinse under running water, and drain well. This quick soak helps it cook evenly without losing its lovely chew.
In the same pan, add cavolo nero and the bay leaf. Sauté for a minute or two until the greens start to soften. Stir in tomato purée and cook briefly to deepen the flavour. Add freekeh, ground coriander, cumin, allspice, and pour over the hot chicken stock. Nestle the browned meatballs into the mixture, bring to a gentle boil, then cover and simmer for 20 minutes.
Turn off the heat and leave the lid on for 8 minutes. The freekeh will finish steaming — fluffy, tender, and infused with every bit of spice and stock. Top your pilaf with crumbled feta, diced green chillies, fresh parsley, and a squeeze of lemon juice. Serve straight from the pan for that rustic, family-style feel.

Serving Suggestions

This dish stands proudly on its own, but you can round it out with:

• A side of roasted aubergines or yoghurt with mint and garlic.
• A drizzle of pomegranate molasses for a sweet-tart contrast.
• Or a bowl of cucumber and tomato salad for freshness.

If you’re meal-planning, freekeh keeps beautifully — making this lamb & onion meatball pilaf perfect for next-day lunches.