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Mediterranean Lamb Meatballs
on Couscous with Spinach and Feta
Saucy lamb meatballs spill over a comforting bowl of couscous in this easy, flavourful and fun meal. Turkish spices add extra warmth to brighten up those chilly days!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
½ cup
Couscous
(Contains Wheat)
50 g
Shallot
2 tbsp
Turkish Spice Blend
370 mL
Crushed Tomatoes
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Vegetable Broth Concentrate
¼ cup
Feta Cheese, crumbled
(Contains Milk)
56 g
Baby Spinach
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then finely chop shallot.
Line a baking sheet with parchment paper. Crumble lamb into a large bowl, then add breadcrumbs, half the Turkish Spice Blend and 1/4 tsp salt (dbl for 4 ppl). Season with pepper. Roll lamb mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to prepared baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.**
While meatballs cook, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Season with salt. Cook, stirring often, until tender, 2-3 min. Add remaining Turkish Spice and cook, stirring often, until fragrant, 1 min. Add crushed tomatoes, then reduce heat to medium and simmer, stirring occasionally, until sauce is thickened slightly, 6-8 min.
Add 2/3 cup water, 1 tbsp butter (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Remove pot from heat, stir in couscous, then cover and let stand, until tender and liquid is absorbed, 5-6 min.
When meatballs are cooked, add spinach and meatballs to the pan with sauce. Cook, stirring occasionally, until spinach wilts, 1-2 min. Season with salt and pepper.
Fluff couscous with a fork, then season with salt. Divide couscous between plates. Top with meatballs and sauce. Sprinkle feta over top.
