Lamb meatballs with watercress dressing

Lamb meatballs with watercress dressing

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(3 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Serves 4
Lamb mince gets a makeover in this fresh and colourful couscous dish with feta, mint and pomegranate

Nutrition and extra info

  • meatballs only

Nutrition: per serving

  • kcal641
  • fat32g
  • saturates13g
  • carbs48g
  • sugars7g
  • fibre4g
  • protein38g
  • salt1.2g
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Ingredients

  • 500g lamb mince
  • 100g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 100g bag watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • small pack mint, leaves picked and roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp red wine vinegar
  • 300g couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 200g frozen peas
  • 100g pomegranate seeds, to serve
  • 100g natural yogurt, to serve

Method

  1. Heat oven to 180C/160C fan/gas 4. Line a baking tray with parchment. Mix the lamb, feta and some seasoning in a large bowl. Roll the mince mixture into 20 walnut-sized balls. Put the meatballs on the prepared tray and bake in the oven for 20 mins until cooked through.

  2. To make the dressing, whizz 25g of watercress, the mint, oil, vinegar and plenty of seasoning in a small food processor until smooth. Tip the couscous into a heatproof bowl and cover with 400ml boiling water. Cover with cling film and leave for 3-4 mins. Remove the cling film and fluff up with a fork.

  3. Meanwhile, bring a small pan of water to the boil, add the peas and cook for 3 mins. Mix half the dressing, the peas and remaining watercress into the couscous. Top with the meatballs and serve with the remaining dressing, the pomegranate seeds and yogurt.

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Comments (2)

joanna1972's picture
5

This is lovely and is prepped very easily. Hubby doesn't very much like feta, but enjoyed it in these meat balls. So easy to prepare a day in advance, then just cook the meat balls. I also find the couscous needs a touch of lemon juice and a little extra seasoning. There's way too much couscous, however this is a good thing. I get extra pomegranate and extra feta whack that in the left over couscous and lunch is sorted.

hilaryys's picture
3.75

Really tasty and quick and easy to prepare. Rather hefty portion of couscous, I felt but we used the rest up for a couscous salad the next day so no wastage!

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