Skip to content
Lamb and spinach meatballs with couscous recipe

Lamb and spinach meatballs with couscous recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
7 ratings

Make your own succulent lamb meatballs with this easy recipe. Served with jewelled couscous salad and silky homemade hummus, it's an impressive looking spread that's perfect for leaving leftovers for meatball wraps the next day. See method

  • Serves 4, plus leftovers for 2
  • 25 mins to prepare and 20 mins to cook
  • 713 calories / serving

Ingredients

  • 750g lamb mince
  • 75g spinach, finely chopped
  • 1 garlic clove, chopped
  • 4 tbsp fresh mint, leaves chopped
  • 2 tbsp ras el hanout
  • 1 tbsp olive oil

For the couscous

  • 150g couscous
  • 350ml chicken stock
  • 4 tbsp pomegranate seeds
  • ¼ cucumber, finely chopped
  • 3 tbsp fresh mint, leaves chopped

For the hummus

  • 2 tbsp tahini
  • 400g can chickpeas, drained and rinsed
  • 4 tbsp fresh coriander, chopped
  • 1 lemon, zested and juiced
  • 1 garlic clove, roughly chopped
  • 3 tbsp olive oil
  • lemon wedges to serve
  • rocket salad to serve (optional)
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

    710kj
    713kcal     36%

  • Fat

    45g 65%

  • Saturates

    15g 76%

  • Sugars

    4g 5%

  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 42.8g Protein 32.6g Fibre 7.8g

Method

  1. Place the lamb mince into a bowl with the spinach, garlic, mint and ras el hanout and season generously with salt and freshly ground black pepper. Mix well then form into 24 small balls.
  2. Heat the oil in a heavy based frying pan and cook the lamb meatballs over a moderately high heat for 10-15 mins until golden and cooked through, turning occasionally.
  3. Meanwhile, place the couscous into a mixing bowl, pour over the hot stock and set aside for 20 mins to swell. Once cooked, add the cucumber, pomegranate and mint and toss well to mix. Season with freshly ground black pepper and a little salt to taste.
  4. To make the hummus, place the tahini, chickpeas, coriander, lemon and juice, garlic and olive oil into a food processor with plenty of salt and pepper and 6 tbsp water. Whizz until smooth and reserve a few tablespoons for leftovers the next day.
  5. Serve the hot meatballs, reserving 8 for leftovers, with the couscous and hummus along with rocket leaves, if using.

Cook once, eat twice tip: Use leftovers from this recipe for our Meatball Greek salad wraps.

See more Lamb recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.