Friday, 10 August 2012
Lamb and feta meatballs
Ok, I know what you're thinking. I know. Perhaps a more appropriate name for this blog should be (at least at this stage) 'Meatballs, chicken and cake'.
But you know what? I like meatballs. So I thought I'd spread the love and post another recipe. We're using lamb this time! Yes, you read that right. No minced turkey. Lamb!
So without further ado, I present lamb and feta meatballs with chickpeas and couscous.
To make enough for two very hungry people (or for a small crowd at a party) you'll need:
500g lamb mince (you can go for a lean version)
100 g feta cheese
1 red onion, finely chopped
1 clove of garlic, minced
1 tbsp ground cumin
1 can of chickpeas, drained and rinsed
120-150 g dry couscous
a small bunch of fresh parsley, finely chopped
olive oil, for frying
Start off by mixing lamb mince, salt, pepper, cumin and feta cheese. Form small meatballs and heat some olive oil in the pan.
Fry meatballs on medium heat until nice and brown; then, after about 3 minutes add onions, garlic and some chopped parsley. Toss the meatballs in the pan to prevent them from sticking to the bottom.
Prepare the couscous: place in a bowl and cover with hot water or stock. I find that 1 centimeter of water above the couscous level does the trick.
While the couscous is soaking up the water add chickpeas to the pan with the meatballs and stir. Simmer for another 5 minutes adding a tiny bit of water or stock so that the chickpeas don't get dry.
Serve on top of couscous with a sprinkling of chopped parsley and more feta cheese.
Now excuse me while I go to a meatball rehab.