Lamb meatballs with parsley couscous

Peter Gordons juicy mustard, lamb and tomato meatballs are great for all the family
By Peter Gordon
Lamb meatballs with parsley couscous
  • Rating:
  • Serves: 4-6
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the meatballs

  • 600 g New Zealand minced lamb
  • 2 tsp dried mixed herbs, such as rosemary, oregano, thyme and sage
  • 4 tbsp tomato ketchup
  • 2 tbsp wholegrain mustard
  • 1/2 Australian cups flour
  • sunflower oil, for frying
  • 2 x 400g canned chopped tomatoes

For the couscous

  • 130 g instant couscous
  • 200 ml tepid water
  • 1 tbsp extra virgin olive oil
  • 1 large handful of parsley, roughly chopped

For the vegetables

  • 150-200 g baby carrots, skins scrubbed
  • 50 g butter, or a little extra olive oil
  • 150 g frozen peas
  • 1 small handful mint leaves, shredded


1. Mix the mince, herbs, ketchup and mustard with 1 teaspoon salt. Divide the mixture into 12 and roll into balls. Coat with the flour and put to one side.

2. Heat up a wide pan with tight fitting lid and brown the meatballs in the sunflower oil, taking them out when browned. Wipe excess oil from the pan and return the meatballs along with the chopped tomatoes. Bring to the boil, then put a lid on, turn the heat to low and leave to cook for 15 minutes, turning the meatballs once.

3. Place the couscous in a microwave proof bowl and pour on the tepid water, add ½ teaspoon fine salt and some freshly ground black pepper. Mix well, then stir in the olive oil and parsley and put to one side.

4. Place the carrots in a medium pot, cover with hot water and ½ teaspoon fine salt. Bring to the boil and when you can almost insert a thin sharp knife through them take them out with a slotted spoon and place in a sauté/fry pan along with the butter, put a lid on, and cook over moderate heat for 5 minutes, shaking the pan from time to time.

5. Bring the carrot water back to the boil and add the peas, bring back to the boil and turn it off. Once the carrots have cooked 5 minutes, drain the peas and add to the carrots, gently stir, and turn the heat off.

6. Give the couscous a stir and taste for seasoning. To serve it hot give it 1-1½ minutes at full power in the microwave.

7. To serve, place the couscous on the plate, place the vegetables around it then sit the meatballs and the cooking juices on top.

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