This Lamb, Mint and Feta Cheese Meatballs Recipe is served with a Tomato and Roasted Red Pepper Sauce, and is served with Herby Lemon Couscous.
The below recipe is part of a collection of 10 in a booklet produced by Flogas.
– 250g couscous
– 2 lemons
– 500g lamb mince
– 75g gluten free bread crumbs
– 2 red onions finely diced
– 1 egg
– 2 garlic cloves finely diced
– 2 red peppers for roasting
– 150g feta cheese
– Small packet of fresh mint (15g)
– 2 tins chopped tomatoes
– ½ litre water
– 1 tsp dried oregano
– Dash of cream
– 2 tbsp olive oil
– Salt and pepper
1. Roast red peppers by rubbing in olive oil, wrapping in foil and baking in the oven at 180C/350FH/Gas Mark 4 for 40-45minutes until charred black.
2. Finely dice 1 onion and add to lamb mince, breadcrumbs, egg, mint, feta cheese and salt and pepper. Moisten hands and mix well before rolling into small golf ball sizes.
3. Add 1 tablespoon of olive oil to a warm frying pan, add the meatballs and brown on all sides.
4. When meatballs are browned all over, remove from the pan and set aside on a plate.
5. To make the tomato sauce add 1 finely diced onion and garlic to the pan and cook gently until softened. Add the oregano, tomatoes and water. Allow to simmer for 5 minutes.
6. Remove red pepper from oven and take off skin. Add to food processor and blitz to paste.
7. Add to tomato sauce along with a dash of cream.
8. Add meatballs back into the pan.
9. Pour 250g of couscous into a flat heatproof bowl and season with salt and pepper.
10. Add 1 teaspoon of olive oil and pour boiling water over stopping just above the line of the couscous. Cover tightly with cling film and set aside.
11. After 8-10 minutes remove cling wrap from couscous and fluff using a fork or whisk.
12. Add zest of lemons and extra mint.
13. Serve meatballs in a bowl with a side of mint and lemon couscous. You can crumble extra feta cheese and cracked black pepper on top.
Lizzy Lyons, who runs Lizzy’s Little Kitchen in Listowel, is delighted to add another string to her bow as she has a new recipe book out in conjunction with Flogas.
Lizzy believes in no additives and no preservatives, just good home cooked food uniquely made from scratch with locally produced and grown ingredients.