- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 641
- Fat Content: 32g
- Saturated Fat Content: 13g
- Carbohydrate Content: 48g
- Sugar Content: 7g
- Fiber Content: 4g
- Protein Content: 38g
- Sodium Content: 1.2g
Lamb meatballs with watercress dressing
Ingredients
- lamb-mince - 500g lamb mince
- feta - 100g feta, crumbled
- watercress - 100g bag watercress
- mint - small pack mint, leaves picked and roughly chopped
- olive-oil - 3 tbsp olive oil
- red-wine-vinegar - 1 tbsp red wine vinegar
- couscous - 300g couscous
- frozen-pea - 200g frozen peas
- pomegranate-seed - 100g pomegranate seeds, to serve
- natural-yogurt - 100g natural yogurt, to serve
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.
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.
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