Greek-inspired lamb meatballs – Donna Hay
I love this idea! It was so tasty and different! Again, this serves 2, so double or triple the quantities for more people……
1/3 Cup (65g) Cous Cous
2/3 Cup (160ml) Chicken Stock
300g Lamb mince (ground lamb)
1 Tablespoon Honey
1 teaspooon finely grated lemon rind
1 teaspoon chopped rosemary leaves
Sea Salt and crackled black pepper
80g Feta, coarsely chopped
Flatbread, hummus, baby spinach leaves, mint leaves and halved cherry tomatoes to serve
– Place the cous cous in a bowl and pour over the hot stock. Cover with plastic wrap and stand until stock has been absorbed.
– Combine the cous cous, mince, honey, rind, rosemary, salt and pepper and mix well.
– Stir in the feta. Shape teh mixture into 1/3 Cup flat patties and cook for 4 – 5 minutes each side or until cooked through.
– To serve, place warmed flatbread on serving plates and spread with hummus. Top with spinach, mint, tomato and the meatballs.