Mediterranean-Style Lamb Meatballs

Nutrition per serve

Ingredients

• 1bunch mint
• 1pcs spring onion
• 2pcs tomato
• 1pcs Lebanese cucumber
• 30g pitted kalamata olives
• 1clove garlic
• 1pcs onion
• 250g lamb mince
• 5g kofta seasoning
• 5g ground sumac
• 150g couscous
• 5ml olive oil
• 200ml boiling water
• 23ml extra virgin olive oil
• 10ml red wine vinegar

Method

1. Step 1 — Prep ingredients
   Pick the mint leaves, discarding the stems. Reserve half the leaves for serving, then finely chop the remainder. Thinly slice the spring onion. Finely chop the tomatoes and cucumber. Coarsely chop the olives. Crush or finely chop the garlic. Coarsely grate the onion and squeeze out the excess liquid.
2. Step 2 — Make meatballs
   Put the lamb mince, garlic, onion, kofta seasoning and 1 tsp sumac in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into 10 walnut-sized balls.
3. Step 3 — Cook meatballs
   Heat 1 tsp olive oil in a medium frypan over medium heat. Cook the meatballs, turning regularly, for 8-10 mins until browned and cooked through.
4. Step 4 — Soak couscous
   While the meatballs are cooking, put the couscous in a large heatproof bowl, pour over 200ml boiling water and cover with a plate. Stand for 5 mins or until the water is absorbed. Season with salt and pepper, then fluff the couscous with a fork.
5. Step 5 — Make dressing
   Meanwhile, put ½ tsp sumac*, 1½ tbs extra virgin olive oil and 2 tsp red wine vinegar in a large bowl and season with salt and pepper. Whisk well to combine.
6. Step 6 — Finish couscous and serve
   Add the couscous, tomato, cucumber, olives, spring onion and chopped mint to the dressing and toss to combine. Taste, then season with salt and pepper. Divide the couscous salad and meatballs among bowls. Scatter with the mint leaves to serve.

Allergens

Sulphites, Gluten, Wheat