Lamb And Spinach Meatballs

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 75 g couscous
• 2 medium onions, finely chopped
• 2 garlic cloves, minced
• 1 unwaxed lemon, zest of
• 2 tablespoons vegetable oil
• 1 teaspoon finely chopped fresh rosemary
• 1 bunch coriander
• 1 egg
• 1 kg ground lamb
• salt and pepper
• 2 chicken stock cubes
• 350 g spinach, shredded
• 50 g butter
• 50 g flour

Recipe

• 1 place the couscous in a bowl and cover with 150ml boiling water.
• 2 cover and leave to"cook".
• 3 heat the oil in a frying pan and add half the onion plus all of the garlic, rosemary and lemon zest.
• 4 cook, stirring often, for about 10 minutes.
• 5 spread out the contents of the pan in a mixing bowl and leave to cool.
• 6 trim the stalks from the coriander, then chop the leaves and fine stalks.
• 7 add half the coriander to a mixing bowl and combine with the egg and lamb as well as some salt and pepper, if desired.
• 8 add the couscous too.
• 9 use your hands to mix everything together, forming it into a ball.
• 10 rinse your hands, then pinch off small pieces and form into individual balls about the size of a cherry tomato.
• 11 transfer to a plate as you go.
• 12 when done, cover with clingfilm and chill in the fridge.
• 13 now make the sauce.
• 14 dissolve the chicken stock cubes in 1 1/2 litres of boiling water.
• 15 heat the butter in a large pan.
• 16 stir in the remaining onion and cook until lightly browned.
• 17 sift the flour over the top, stir until it disappears, then add the hot stock.
• 18 stir constantly as it comes to a boil.
• 19 lower the heat and cook gently for five minutes.
• 20 then add in the spinach and remaining coriander.
• 21 cook for five more minutes, then juice the lemon into the pan.
• 22 drop the chilled meatballs into the simmering sauce.
• 23 return to a simmer and cook, covered, for 15 minutes.
• 24 shake the pan every so often to make sure the meatballs are covered.
• 25 when the meat is cooked through serve over rice.