Lamb Meatballs
Created by ImPat on April 22, 2020
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #34736
Ingredients
- 700 grams passata sauce
- 1 cup capsicum (chopped strips, canned fire roasted specified, 180g)
- 2 cups chicken stock
- 270 grams dried couscous (1 1/2 cups)
- 2 zucchini, thinly sliced
- FOR MEATBALLS
- 600 grams ground lamb (mince)
- 1 red onion, grated
- 1/3 cup breadcrumbs
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/3 cup oregano, fresh and finely chopped
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: To make meatballs, combine mince with onion, breadcrumbs, garlic, cumin and half the oregano, then season.
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Step 2: Roll tablespoons of mixture into balls.
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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.
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Step 4: Add passata, capsicum and 1/2 cup of the stock and simmer for about 10 minutes, or until meatballs are cooked.
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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.
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Step 6: Serve meatballs mixture over couscous and sprinkle with remaining oregano.
Nutritional Facts
- 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