Lamb meatballs with watercress dressing

Lamb meatballs with watercress dressing

  • Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (meatballs only)
Nutrition: per serving
NutrientUnit
kcal641
fat32g
saturates13g
carbs48g
sugars7g
fibre4g
protein38g
salt1.2g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 4 out of 5.5 ratings
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