Meatballs with couscous
Meatballs with couscous features tender lamb meatballs mixed with herbs and apple, served over fluffy couscous with lemon and red pepper. This dish is finished with warm chicken gravy for added flavor.
Cook time 20 min
Prep time 15 min
Ingredients:
1 lb lamb mince1 egg
1 cup bread crumbs
1 apple
1 tsp dried oregano
1/2 bunch fresh parsley
1 short spray cooking spray oil
1.50 cups chicken gravy
1 cup couscous
2 tbsp lemon zest
1/4 cup red pepper
Meatballs with couscous is a delightful and flavorful dish that combines tender lamb meatballs with fluffy and fragrant couscous. This recipe is perfect for a family dinner or a special occasion. The blend of fresh herbs, zesty lemon, and savory chicken gravy makes this dish a true culinary delight.
Instructions:
- In a large bowl, combine the lamb mince, egg, breadcrumbs, grated apple, dried oregano, and chopped parsley. Mix well until all ingredients are thoroughly combined.
- With your hands, form the mixture into small meatballs, about 1-inch in diameter, and place them on a plate or tray.
- Spray a large non-stick skillet with a short burst of cooking spray oil and heat over medium-high heat.
- Add the meatballs to the skillet, ensuring they don't touch (work in batches if necessary). Cook, turning occasionally, until all sides are browned and the meatballs are cooked through, about 10-12 minutes.
- While the meatballs are cooking, prepare the couscous according to the package instructions.
- Once the couscous is cooked, fluff it with a fork and stir in the lemon zest and finely chopped red pepper.
- In a small saucepan, warm the chicken gravy over medium heat until it's heated through.
- Arrange the couscous on a serving plate or in a bowl.
- Place the cooked meatballs on top of the couscous.
- Pour the warm chicken gravy over the meatballs and couscous.
- Garnish with additional chopped parsley if desired.
- Serve immediately and enjoy your delicious meatballs with couscous!
This Meatballs with couscous recipe is a delicious and satisfying meal that brings together a variety of flavors and textures. The lamb meatballs are juicy and flavorful, while the couscous is light and fluffy. Serve this dish with a side salad or some steamed vegetables for a complete meal that everyone will enjoy.
Meatballs with couscous FAQ:
The meatballs are done cooking when they reach an internal temperature of 160°F (71°C) as measured by a meat thermometer. Additionally, they should be browned on the outside and firm to the touch.
Yes, you can substitute lamb mince with beef, chicken, or turkey mince. Keep in mind that the flavor and texture may change slightly depending on your choice.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat the meatballs and couscous in the microwave or on the stove until heated through.
Yes, you can freeze the meatballs. Shape and cook them, then allow them to cool completely before placing in a freezer-safe container. They can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
A large non-stick skillet works best for cooking the meatballs. It should be wide enough to hold them in a single layer without overcrowding, which helps them brown evenly.
Tips:
- Use fresh lamb mince to ensure the meatballs are tender and flavorful.
- Grate the apple finely to add moisture and a subtle sweetness to the meatballs.
- Be careful not to overmix the meatball mixture to avoid tough meatballs.
- Allow the couscous to sit covered after adding hot water to ensure it absorbs properly and becomes fluffy.
- For an extra burst of flavor, consider adding a sprinkle of feta cheese on top of the finished dish.
Nutrition per serving
4 ServingsCalories 560kcal
Protein 27g
Carbohydrates 40g
Fiber 3.81g
Sugar 6g
Fat 30g
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