Great family meal, you can spice up the meatballs for adults with a little cayenne and serve with Greek yoghurt to which a tablespoon of toasted cumin seeds have been added. Quinoa can be substituted for the cous cous.
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- 4 medium slice white bread, crusts removed
- milk, for soaking
- 1 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 table spoon ground cumin
- 1 teaspoon ground coriander
- 500 g ground lamb
- 2 tablespoons of chopped fresh coriander
- 1/2 grated unwaxed lemon, zest of
- 1 medium egg, beaten
- 1 tablespoon olive oil, for frying
- salt ground pepper
- fresh ground pepper
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- o-g jar passata
- 1 small cinnamon stick
- 1 teaspoon caster sugar
- 2 bay leaves
- 2Heat the oil in an oven proof pan over a medium heat, add the onion and garlic and cook until just beginning to turn golden at the edges.
- 3Add the passata cinnamon sugar and bay leaves and season bring to the boil.
- 4Reduce heat and simmer gently for 10 minutes.
- 6Preheat oven to 200c/400f/gas mark 6.
- 7Soak the bread in milk and gently squeeze out until dry.
- 8Whiz the onion and garlic in a food processor with the cumin and ground coriander, add the lamb fresh coriander lemon zest bread and beaten egg and season with salt and plenty of pepper. Mix again until well combined.
- 9Using wet hands roll the lamb mixture into 24 walnut sized balls.
- 10Heat 1 tablespoon of olive oil in a large frying pan and add half the meatballs, fry over a medium high heat until brown all over
- 11Remove from the pan with a slotted spoon and fry the remaining meatballs adding more oil if needed.
- 12Add all of the meatballs into the tomato sauce and place on the middle shelf of the oven for 20 to 25 minutes while you prepare the couscous.
- 13Cous cous:.
- 14Bring 400ml salted water to the boil in a medium sauce pan. Add the couscous and stir well then cover with a lid remove from the heat and leave for 5 minutes.
- 15Fluff the couscous with a fork and then add lemon juice oil raisins and pine nuts. Season, scatter with the parsley and serve immediately with the meatballs in tomato sauce.
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Nutritional Facts for Ainsley's Lamb Meatballs in Tomato Sauce With Casablanca Couscou
Serving Size: 1 (328 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 876.6
- Calories from Fat 476
- Total Fat 52.9 g
- Saturated Fat 15.6 g
- Cholesterol 132.1 mg
- Sodium 101.0 mg
- Total Carbohydrate 67.6 g
- Dietary Fiber 5.2 g
- Sugars 11.4 g
- Protein 33.0 g
The following items or measurements are not included:
lemons, zest of