Lamb meatballs with feta
Prep
10 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners when I want something that tastes fancy but comes together in just 35 minutes. Quality lamb meatballs make all the difference here, so I always grab the British ones because they're so flavorful on their own. The tomato base is infused with warm cumin and garlic, then topped with creamy feta that melts slightly into everything. Spinach is absolutely packed with iron and nutrients, which makes me feel good about serving this to my family. Best of all, there's minimal prep work involved, so even on busy nights I can have a restaurant quality meal on the table without the stress.
Ella x
Ingredients
- 1 tbspessential olive oil
- 500 gramspack essential 20 british lamb meatballs
- 1essential onion(chopped)
- 2 clove/sgarlic(crushed)
- 1 tspground cumin
- 1 tbspessential tomato purée
- 400 gramsessential chopped tomatoes
- 200 gramsessential couscous
- 25 gramsflat leaf parsley(leaves picked and finely chopped)
- 1unwaxed lemon(zest and juice)
- 260 gramspack essential spinach
- 100 gramsessential feta(crumbled)
Detail level
Instructions
- 1
Heat ½ tbsp oil in a large, high-sided frying pan over a medium-high heat; fry the meatballs until golden all over (about 5 minutes). Set aside on a plate. Drain most of the fat from the pan, leaving just 1 tbsp. Return to the heat and fry the onion for 5 minutes, then add the garlic and cumin; cook for 1 minute. Lower the heat, add the tomato purée and cook for 1 minute. Stir in the tomatoes and meatballs. Cook for 10 minutes. There should be no pink meat remaining. Meanwhile, boil the kettle.
- 2
Put the couscous in a large heatproof bowl; stir in a pinch of salt. Pour over 350ml just-boiled water, cover with a plate and set aside for 5 minutes. In a small bowl, mix the parsley, lemon zest, juice and the remaining ½ tbsp oil. Fluff up the couscous with a fork; stir through the parsley mixture. Stir the spinach into the meatballs until wilted (you may need to add it in batches) and season. Divide the couscous between 4 plates, top with the meatballs and scatter over the feta.
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