Ainsley's Lamb Meatballs in Tomato Sauce With Casablanca Couscou Recipe

Name: Ainsley's Lamb Meatballs in Tomato Sauce With Casablanca Couscou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium slice white bread, crusts removed; milk, for soaking; 1 onion, roughly chopped; 2 garlic cloves, roughly chopped; 1 table spoon ground cumin; 1 teaspoon ground coriander; 500 g ground lamb; 2 tablespoons of chopped fresh coriander; 12 grated unwaxed lemon, zest of; 1 medium egg, beaten; 1 tablespoon olive oil, for frying; salt ground pepper; fresh ground pepper; 1 tablespoon olive oil; 1 onion, finely chopped; 1 garlic clove, finely chopped; o-g jar passata; 1 small cinnamon stick; 1 teaspoon caster sugar; 2 bay leaves; 250 g couscous; 12 lemon, juice of; 2 tablespoons of extra-virgin olive oil; 50 g raisins; 50 g toasted pine nuts; 1 tablespoon chopped fresh flat leaf parsley

Servings: persons

4 medium slice white bread, crusts removed
milk, for soaking
1 onion, roughly chopped
2 garlic cloves, roughly chopped
1 table spoon ground cumin
1 teaspoon ground coriander
500 g ground lamb
2 tablespoons of chopped fresh coriander
12 grated unwaxed lemon, zest of
1 medium egg, beaten
1 tablespoon olive oil, for frying
salt ground pepper
fresh ground pepper
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
o-g jar passata
1 small cinnamon stick
1 teaspoon caster sugar
2 bay leaves
250 g couscous
12 lemon, juice of
2 tablespoons of extra-virgin olive oil
50 g raisins
50 g toasted pine nuts
1 tablespoon chopped fresh flat leaf parsley

1
Sauce:.
2
Heat the oil in an oven proof pan over a medium heat, add the onion and garlic and cook until just beginning to turn golden at the edges.
3
Add the passata cinnamon sugar and bay leaves and season bring to the boil.
4
Reduce heat and simmer gently for 10 minutes.
5
Meatballs:.
6
Preheat oven to 200c/400f/gas mark 6.
7
Soak the bread in milk and gently squeeze out until dry.
8
Whiz the onion and garlic in a food processor with the cumin and ground coriander, add the lamb fresh coriander lemon zest bread and beaten egg and season with salt and plenty of pepper.
9
Mix again until well combined.
10
Using wet hands roll the lamb mixture into 24 walnut sized balls.
11
Heat 1 tablespoon of olive oil in a large frying pan and add half the meatballs, fry over a medium high heat until brown all over
12
Remove from the pan with a slotted spoon and fry the remaining meatballs adding more oil if needed.
13
Add all of the meatballs into the tomato sauce and place on the middle shelf of the oven for 20 to 25 minutes while you prepare the couscous.
14
Cous cous:.
15
Bring 400ml salted water to the boil in a medium sauce pan.
16
Add the couscous and stir well then cover with a lid remove from the heat and leave for 5 minutes.
17
Fluff the couscous with a fork and then add lemon juice oil raisins and pine nuts.
18
Season, scatter with the parsley and serve immediately with the meatballs in tomato sauce.

1056

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 4 medium slice white bread, crusts removed, milk, for soaking, 1 onion, roughly chopped, 2 garlic cloves, roughly chopped, and more.

Yes, Ainsley's Lamb Meatballs in Tomato Sauce With Casablanca Couscou falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ainsley's Lamb Meatballs in Tomato Sauce With Casablanca Couscou

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