Lamb and feta meatballs with a watercress dressing

This is an great summer recipe, as it’s light, fresh and can be made family style to share at the table. The feta really cuts through the richness of the lamb mince and along with the pomegranate seeds, means that this tastes really summery.  This would be a great addition to a barbecue buffet alongside the burgers and sausages, as there’s no reason why you couldn’t cook the meatballs on the grill.

Lamb and feta meatballs with a watercress dressing
Serves 4
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773 calories
72 g
141 g
29 g
53 g
10 g
364 g
459 g
8 g
0 g
16 g
Nutrition Facts
Serving Size
364g
Servings
4
Amount Per Serving
Calories 773
Calories from Fat 259
% Daily Value *
Total Fat 29g
45%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 141mg
47%
Sodium 459mg
19%
Total Carbohydrates 72g
24%
Dietary Fiber 7g
29%
Sugars 8g
Protein 53g
Vitamin A
39%
Vitamin C
37%
Calcium
24%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500g lamb mince
  2. 100g feta, crumbled
  3. 100g bag watercress
  4. small pack mint, leaves picked and roughly chopped
  5. 3 tbsp olive oil
  6. 1 tbsp red wine vinegar
  7. 300g couscous
  8. 200g frozen peas
  9. 100g pomegranate seeds, to serve
  10. 100g natural yogurt, to serve
Instructions
  1. Heat oven to 180C/160C fan/gas 4. Line a baking tray with parchment. Mix the lamb, feta and some seasoning in a large bowl. Roll the mince mixture into 20 walnut-sized balls. Put the meatballs on the prepared tray and bake in the oven for 20 mins until cooked through.
  2. To make the dressing, whizz 25g of watercress, the mint, oil, vinegar and plenty of seasoning in a small food processor until smooth. Tip the couscous into a heatproof bowl and cover with 400ml boiling water. Cover with cling film and leave for 3-4 mins. Remove the cling film and fluff up with a fork.
  3. Meanwhile, bring a small pan of water to the boil, add the peas and cook for 3 mins. Mix half the dressing, the peas and remaining watercress into the couscous. Top with the meatballs and serve with the remaining dressing, the pomegranate seeds and yogurt.
Adapted from BBC Good Food
beta
calories
773
fat
29g
protein
53g
carbs
72g
more
Adapted from BBC Good Food
Full As An Egg http://fullasanegg.org/

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