Lamb, Mint & Feta Cheese Meatballs with a Tomato & Roasted Red Pepper Sauce served with Herby Lemon Couscous.

Sat, 20 September 2025

Ingredients:

2 red peppers for roasting

2 tablespoons olive oil

2 red onions, finely diced

500g lamb mince

75g (gluten-free) breadcrumbs

1 egg

Small packet of fresh mint (15g)

150g feta cheese

Salt & pepper

2 garlic cloves, finely diced

1 teaspoon dried oregano

2 tins chopped tomatoes

½ litre of water

Dash of cream

250g couscous

1 tsp olive oil

Boiling water

2 lemons (zest)

Extra handful of mint

Method:

· Roast red peppers by rubbing in olive oil, wrapping in foil & baking in the oven at 180C/350FH/Gas Mark 4 for 40-45minutes until charred black.

· Finely dice 1 onion & add to lamb mince, breadcrumbs, egg, mint, feta cheese & salt & pepper. Moisten hands & mix well before rolling into small golf ball sizes.

· Add 1 tablespoon of olive oil to a warm frying pan, add the meatballs & brown on all sides.

· When meatballs are browned all over, remove from the pan & set aside on a plate.

· To make the tomato sauce, add 1 finely diced onion & garlic to the pan & cook gently until softened. Add the oregano, tomatoes & water. Allow to simmer for 5 minutes.

· Remove red pepper from oven & take off skin. Add to food processor & blitz to make a tomato sauce and add a dash of cream and mix through.

· Add meatballs back into the pan along with sauce.

· Pour 250g of couscous into a flat heatproof bowl & season with salt & pepper.

· Add 1 teaspoon of olive oil & pour boiling water over, stopping just above the line of the couscous. Cover tightly with cling film & set aside.

· After 8-10 minutes, remove cling wrap from couscous & fluff using a fork or whisk.

· Add zest of lemons & extra mint.

· Serve meatballs in a bowl with a side of mint & lemon couscous. You can crumble extra feta cheese & cracked black pepper on top.