Lamb meatballs with mint yoghurt and couscous

Name: Lamb meatballs with mint yoghurt and couscous
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 500 g lamb mince; 1 egg; 2 cloves garlic; 1 tbsp tomato paste; 1 tsp cumin, ground; 3 ml cinnamon; 3 ml chili flakes; salt, to taste; black pepper, to taste; 1 tbsp butter, for frying; 3 dl couscous; 2 ½ dl greek yoghurt; ½ mint, pot; 1 red onion; ½ cucumber

Large lamb meatballs seasoned with garlic, cumin, cinnamon and a little chilli, fried and served with cooling mint yoghurt, couscous and red onion. Venison or beef mince works in place of the lamb.

30 minTime
27 minHands-on
4Portions
≈ 38 krper portion
660kcal per portion

Contains: Egg, Milk protein, Lactose, Gluten

Ingredients for 4 portions

500 gLamb mince
1Egg
2 clovesGarlic
1 tbspTomato paste
1 tspCumin, ground
3 mlCinnamon
3 mlChili flakes
to tasteSalt
to tasteBlack pepper
1 tbspButter, for frying

On the side

3 dlCouscous
2 ½ dlGreek yoghurt
½Mint, pot
1Red onion
½Cucumber

Method

Peel and finely grate the garlic. Mix the mince with the egg, garlic, tomato purée, cumin, cinnamon, chilli flakes, salt and pepper.
Shape the mince into 16 large balls with wet hands.
Brown the meatballs all over in the butter in a large frying pan.
Lower the heat and let the meatballs cook for about 10 minutes until cooked through, turning them now and then.
Make the couscous as the packet says.
Chop the mint and stir it into the yoghurt with a pinch of salt. Peel and thinly slice the red onion and cut the cucumber into pieces.
Serve the lamb meatballs with the couscous, mint yoghurt, red onion and cucumber.

The cost is estimated from Swedish grocery prices.

Lamb meatballs with mint yoghurt and couscous

Ingredients for 4 portions

On the side

Method

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