Baked Lamb Meatballs with Tomatoes, Olives and Couscous
Packed full of protein this delivers the ultimate recovery meal, and is also great for left overs.
Calories: 400kcal
Ingredients
- 500 g lamb mince
- 1 brown onion, finely chopped
- 2 cloves garlc, chopped
- 1 tbsp dried oregano
- 1 large zucchini/cougette, grated
- 1 large carrot, grated
- 2 cups tomato passata
- 1 cup green olives
- 200 g couscous
- 1 cup boiling water
- ½ bunch basil leaves
Instructions
- Preheat oven to 355℉
- In a large mixing bowl add mince onion, garlic, oregano, zucchini and carrot and mix to combine. Shape into 12 logs.
- Spread passata in a large baking dish. Place the logs over sauce and top with olives. Bake for 25 minutes. Turn oven to grill and grill for 5 minutes, until meatballs are lightly golden.
- Meanwhile. place couscous into a glass bowl and add 1 cup boiling water. Cover and leave to stand for 5 minutes. Remove cover and stir with a fork for 2 ninutes to separate the grains.
- Serve meatballs with the fluffy couscous and basil leaves.
Notes
HFG Tip
Serve with bread to soak up all the sauce.