Name: Lamb meatballs with watercress dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 500g lamb mince; 100g feta crumbled; 100g bag watercress; small pack mint leaves picked and roughly chopped; 3 tbsp olive oil; 1 tbsp red wine vinegar; 300g couscous; 200g frozen peas; 100g pomegranate seeds to serve; 100g natural yogurt to serve

Home
Recipes
Lamb meatballs with watercress dressing

Lamb meatballs with watercress dressing

Katy Gilhooly

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.3 out of 5.7 ratingsRate

loading...

Lamb mince gets a makeover in this fresh and colourful couscous dish with feta, mint and pomegranate

Freezable (meatballs only)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Courgette & tahini dip

A star rating of 4 out of 5.17 ratings

Aubergine & pomegranate flatbreads

A star rating of 4.6 out of 5.5 ratings

Middle Eastern carrot & feta salad

A star rating of 3 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

500g lamb mince
100g feta

crumbled
100g bag watercress
small pack mint

leaves picked and roughly chopped
3 tbsp olive oil
1 tbsp red wine vinegar
300g couscous
200g frozen peas
100g pomegranate seeds

to serve
100g natural yogurt

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal641
fat32g
saturates13g
carbs48g
sugars7g
fibre4g
protein38g
salt1.2g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Line a baking tray with parchment. Mix the lamb, feta and some seasoning in a large bowl. Roll the mince mixture into 20 walnut-sized balls. Put the meatballs on the prepared tray and bake in the oven for 20 mins until cooked through.
step 2

To make the dressing, whizz 25g of watercress, the mint, oil, vinegar and plenty of seasoning in a small food processor until smooth. Tip the couscous into a heatproof bowl and cover with 400ml boiling water. Cover with cling film and leave for 3-4 mins. Remove the cling film and fluff up with a fork.
step 3

Meanwhile, bring a small pan of water to the boil, add the peas and cook for 3 mins. Mix half the dressing, the peas and remaining watercress into the couscous. Top with the meatballs and serve with the remaining dressing, the pomegranate seeds and yogurt.

Recipe from Good Food magazine, October 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.7 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now