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Lamb meatballs with feta

Lamb meatballs with feta

Creamy feta, plump meatballs and rich tomato sauce are a winning combination.

5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 1 tbsp Essential Olive Oil
  • 500g pack Essential 20 British Lamb Meatballs
  • 1 Essential Onion, chopped
  • 2 clove/s garlic, crushed
  • 1 tsp ground cumin
  • 1 tbsp Essential Tomato Purée
  • 400g Essential Chopped Tomatoes
  • 200g essential couscous
  • 25g pack flat leaf parsley, leaves picked and finely chopped
  • 1 unwaxed lemon, zest and juice
  • 260g pack Essential Spinach
  • 100g Essential Feta, crumbled

Method

  1. Heat ½ tbsp oil in a large, high-sided frying pan over a medium-high heat; fry the meatballs until golden all over (about 5 minutes). Set aside on a plate. Drain most of the fat from the pan, leaving just 1 tbsp. Return to the heat and fry the onion for 5 minutes, then add the garlic and cumin; cook for 1 minute. Lower the heat, add the tomato purée and cook for 1 minute. Stir in the tomatoes and meatballs. Cook for 10 minutes. There should be no pink meat remaining. Meanwhile, boil the kettle.

  2. Put the couscous in a large heatproof bowl; stir in a pinch of salt. Pour over 350ml just-boiled water, cover with a plate and set aside for 5 minutes. In a small bowl, mix the parsley, lemon zest, juice and the remaining ½ tbsp oil. Fluff up the couscous with a fork; stir through the parsley mixture. Stir the spinach into the meatballs until wilted (you may need to add it in batches) and season. Divide the couscous between 4 plates, top with the meatballs and scatter over the feta.

Cook’s tip

Dill or coriander work well in place of the parlsey. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,210kJ/ 528kcals

Fat

25g

Saturated Fat

12g

Carbohydrates

36g

Sugars

8.4g

Fibre

5.6g

Protein

36g

Salt

1.7g

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