- Cook Time: 20 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 641
- Carbohydrate Content: 48g
- Fat Content: 32g
- Fiber Content: 4g
- Protein Content: 38g
- Saturated Fat Content: 13g
- Sodium Content: 1.2g
- Sugar Content: 7g
Lamb meatballs with watercress dressing Recipe
Lamb meatballs with watercress dressing is a Meatballs recipe for 4 people, takes only 20 mins; recipe has lamb mince, feta and watercress.
Ingredients
- Olive Oil - 3 tbsp olive oil
- Natural Yogurt - 100g natural yogurt, to serve
- Couscous - 300g couscous
- Mint - small pack mint, leaves picked and roughly chopped
- Frozen Pea - 200g frozen peas
- Watercress - 100g bag watercress
- Feta - 100g feta, crumbled
- Red Wine Vinegar - 1 tbsp red wine vinegar
- Pomegranate Seed - 100g pomegranate seeds, to serve
- Lamb Mince - 500g lamb mince
Instructions
- Heat oven to 180C/160C fan/gas 4. Line a baking tray with parchment. Mix the lamb, feta and some seasoning in a large bowl. Roll the mince mixture into 20 walnut-sized balls. Put the meatballs on the prepared tray and bake in the oven for 20 mins until cooked through.
- To make the dressing, whizz 25g of watercress, the mint, oil, vinegar and plenty of seasoning in a small food processor until smooth. Tip the couscous into a heatproof bowl and cover with 400ml boiling water. Cover with cling film and leave for 3-4 mins. Remove the cling film and fluff up with a fork.
- Meanwhile, bring a small pan of water to the boil, add the peas and cook for 3 mins. Mix half the dressing, the peas and remaining watercress into the couscous. Top with the meatballs and serve with the remaining dressing, the pomegranate seeds and yogurt.