Ingredients
- 500g lean lamb mince
- 1 egg, lightly beaten
- 1 cup fresh breadcrumbs
- 1 large apple, grated
- 2 teaspoons dried oregano
- 1/3 cup fresh flat-leaf parsley leaves, chopped
- olive oil cooking spray
- 1 1/2 cups Massel chicken style liquid stock
- 1 1/2 cups couscous
- 1 lemon, rind finely grated
- 60g marinated red capsicum, chopped
- 2/3 cup low-fat yoghurt, to serve
Method
- Step 1Preheat oven to 180°C. Line 2 baking trays with baking paper.
- Step 2Combine mince, egg, breadcrumbs, apple, oregano, half the parsley, and salt and pepper in a bowl. Mix well.
- Step 3Shape tablespoonfuls of mince mixture into balls. Arrange in a single layer on baking trays. Spray with oil. Bake for 20 minutes, swapping trays halfway through, or until meatballs are just cooked through.
- Step 4Meanwhile, bring stock to the boil in a saucepan. Remove from heat. Stir in couscous. Cover. Set aside for 5 minutes or until stock has been absorbed. Use a fork to separate grains. Stir through rind and remaining parsley. Serve meatballs with couscous, capsicum and yoghurt.
Nutrition
2776 kj
Energy
21g
Fat Total
8g
Saturated Fat
6g
Fibre
42g
Protein
142mg
Cholesterol
623.43mg
Sodium
14g
Carbs (sugar)
74g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Louise Lister
- Publication: Super Food Ideas
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