Lamb Meatballs
"From our weekday newspaper The West Australian. Times are estimated. NOTE full recipe title is Lamb Meatballs With Tomato Capsicum Sause."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (607.4 g)
- Calories 1276.5
- Total Fat - 43.8 g
- Saturated Fat - 18.9 g
- Cholesterol - 132.5 mg
- Sodium - 606.1 mg
- Total Carbohydrate - 180.6 g
- Dietary Fiber - 5 g
- Sugars - 75.8 g
- Protein - 41.4 g
- Calcium - 193.5 mg
- Iron - 4.6 mg
- Vitamin C - 20.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
To make meatballs, combine mince with onion, breadcrumbs, garlic, cumin and half the oregano, then season.
Step 2
Roll tablespoons of mixture into balls.
Step 3
Heat an oiled, large, deep, non-stick frying pan and add meatballs and cook for about 2 to 3 minutes, turning once, until starting to brown.
Step 4
Add passata, capsicum and 1/2 cup of the stock and simmer for about 10 minutes, or until meatballs are cooked.
Step 5
Meanwhile, bring remaining stock to a boil in a large saucepan and stir in couscous and zucchini and remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
Step 6
Serve meatballs mixture over couscous and sprinkle with remaining oregano.
Tips
No special items needed.
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