Sunday, August 28, 2011

Lamb Meatballs with Couscous and Feta

We are slowly finishing up the lamb we bought last year. Deirdre found this recipe and we both thought it would be yummy. We were right.

  • 1 lb ground lamb
  • 1/4 cup dried apricots, finely chopped
  • 1/2 teaspoon coriander
  • 1 small red onion, half finely chopped and half thinly sliced
  • Kosher salt and pepper to taste
  • 1 cup couscous
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 3 plum tomatoes, sliced
  • 1/2 cucumber, halved and thinly sliced
  • 4 ounces Feta cheese, crumbled
Pre-heat a broiler. In a bowl, combine the lamb, apricots, coriander, chopped red onion and salt and pepper to taste. Form the mixture into meatballs, approximate 1 1/2 inches in diameter. Place the meatballs on a broiling pan. Broil until cooked through, 8-10 minutes.

While the meatballs are cooking, prepare the couscous per the directions on the box.

Again while the meatballs are cooking, mix the lemon juice, olive oil and salt and pepper to taste.

When the meatballs are done, spoon the couscous onto a plate, serve the meatballs on the couscous, sliced tomatoes, sliced cucumbers and Feta cheese. Drizzle with the dressing.

Cook's Notes:
This was an incredibly easy meal to make. I used my food processor to chop the apricots and the red onions. It was nothing short of delicious. Here are a few images of the preparation and the meal.

Here are the lamb meatballs on the broiler pan:

The sliced plum tomatoes:

More meatballs:

Placing the meatballs on the couscous:

Drizzling the dressing on the meatballs, tomatoes, couscous, onions and cucumbers:

We will definitely make this meal again. However, next time, I might add some Feta cheese to the ground lamb. Updates to follow as conditions warrant.


Henry said...

So, these "plumb" tomatoes, do they stand up straight by themselves?? :-)

Paul's Blog said...


Paul's Blog said...

Correction made. Mea culpa.

Deirdre said...

They have really good internal organs. :)