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.
