Lamb Meatballs

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. NOTE full recipe title is Lamb Meatballs With Tomato Capsicum Sause."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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