Greek Lamb Meatballs with Couscous Salad and Yoghurt Dressing
Ready in 30 minutes
• Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 6, 2016.
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 6, 2016.
We think these Greek meatballs will be a hit with the whole family!
Ingredients
COUSCOUS SALAD
- 1 cup boiling water
- 1 cup couscous
- ½ teaspoon salt
- 1 head broccoli, finely chopped
- ½ telegraph cucumber
- ½ punnet cherry tomatoes
- 2 tablespoons finely chopped mint leaves (optional)
GREEK LAMB MEATBALLS
- 450g lamb mince
- 3 teaspoons Greek lamb spice mix
- ½ teaspoon salt
- ¼ cup panko breadcrumbs
COUSCOUS DRESSING
- 1 teaspoon runny honey
- 1 teaspoon vinegar (e.g. red wine, white wine)
- 1 teaspoon mustard (e.g. Dijon, wholegrain)
- 1 tablespoon olive oil
- Juice of 1 lemon
YOGHURT DRESSING
- 175g Greek yoghurt
- 1 teaspoon runny honey
- 1 tablespoon finely chopped mint leaves
Steps
-
a full kettle to the boil. Heat BBQ hot plate to medium (if using). Bring a small pot of salted water to the boil.
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Place couscous and salt in a medium, heat-proof bowl and pour over boiling water to cover. Stir, cover and leave to swell for 5 minutes, then fluff up grains with a fork. Set aside. Combine all Greek lamb meatball ingredients in a medium bowl and mix well to combine.
-
Using a heaped tablespoon measure, scoop out meatball mixture and roll into golf ball-sized balls, then flatten slightly to about 1.5cm thick (this will make them easier to cook). Place in fridge for a few minutes to firm up while you prepare the rest of the meal.
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Cook broccoli in pot of boiling water for 2–3 minutes, until bright green and tender. Drain and set aside.
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In a large bowl, mix together all couscous dressing ingredients. Dice cucumber 1cm and slice cherry tomatoes in half. Add both to bowl with dressing, along with cooked couscous, broccoli and first measure of mint (if using). Toss to combine and season with salt and pepper to taste.
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Heat oil in a large fry-pan on medium heat and cook meatballs for 3–4 minutes each side, until golden brown and cooked through. While meatballs are cooking, mix all yoghurt dressing ingredients together in a small bowl.
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Divide couscous salad between plates and serve Greek lamb meatballs on top. Drizzle over yoghurt dressing.
Nutritional Information
Energy |
1827 kj 437 kcal |
---|---|
Protein | 33.5g |
Carbohydrate | 31.0g |
Fat | 19.4g |