0:15 Prep | 0:20 Cook | 4 Servings | Capable cooks
Super Food Ideas
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
Preheat panggangan to 180°C. Line 2 baking trays with baking paper.
Combine mince, egg, breadcrumbs, apple, oregano, half the parsley, and salt and pepper in a bowl. Mix well.
Shape 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.
Meanwhile, 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.