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Mediterranean Lamb Meatballs

Mediterranean Lamb Meatballs

on Couscous with Spinach and Feta

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Saucy lamb meatballs spill over a comforting bowl of couscous in this easy, flavourful and fun meal. Turkish spices add extra warmth to brighten up those chilly days!

Tags:Quick
Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

½ cup

Couscous

(ContainsWheat/Blé)

50 g

Shallot

1 tbsp

Turkish Spice Blend

370 mL

Crushed Tomatoes

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

¼ cup

Feta Cheese

(ContainsMilk/Lait)

56 g

Baby Spinach

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Calories680 kcal
Fat31 g
Saturated Fat13 g
Carbohydrate62 g
Sugar11 g
Dietary Fiber7 g
Protein35 g
Cholesterol100 mg
Sodium1110 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Medium Pot
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Peel, then finely chop shallot.

2

Crumble lamb into a large bowl. Add breadcrumbs, half the Turkish Spice Blend and 1/4 tsp salt (dbl for 4 ppl). Season with pepper. Roll lamb mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.**

3

While meatballs cook, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until tender, 2-3 min. Add remaining Turkish Spice Blend and cook, stirring often, until fragrant, 1 min. Add crushed tomatoes, then reduce heat to medium and simmer, stirring occasionally, until sauce is thickened slightly, 6-8 min.

4

Add 2/3 cup water, 1 tbsp butter (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Remove pot from heat, stir in couscous, then cover and let stand, until tender and liquid is absorbed, 5-6 min.

5

When meatballs are cooked, add meatballs and spinach to the pan with sauce. Cook, stirring occasionally, until spinach wilts, 1-2 min. Season with salt and pepper.

6

Fluff couscous with a fork, then season with salt. Divide couscous between plates. Top with meatballs and sauce. Sprinkle feta over top.