Meatballs recipe for 4 people, takes only 20 mins; recipe has lamb mince, feta, watercress, mint, olive oil, red wine vinegar, couscous, frozen pea, pomegranate seed and natural yogurt.
Lamb meatballs with watercress dressing
Course: Meatballs
Servings
4
servings
Prep time
20 mins
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
Directions
- 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.
