THE DAIRY KITCHEN Cheesy Meatballs with Vegetable Couscous
By THE DAIRY KITCHEN
Preparation 25 MINS
Cooking 30 MINS
These delicious cheesy meatballs are cooked in a fragrant lemon sauce and served with a vegetable spiked cous cous
Lemon Sauce1 large onion, grated
1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 1/2 cup salt reduced chicken stock (or water)
1/4 cup chopped parsley or coriander (or combination of both)
1 tablespoon lemon juice
Meatballs1 large onion, grated , extra
400g lean beef mince
1 egg, lightly beaten
1 cup grated reduced fat cheddar cheese
2 tablespoons chopped coriander or parsley, extra
freshly ground black pepper, to taste
Vegetable Couscous1 1/4 cups couscous
1 cup diced sweet potato
1/2 cup chopped red capsicum
Serve leftovers for lunch in wholemeal pita pockets for extra carbohydrates. Meatballs are also delicious served with a dollop of natural yoghurt.
Nutrition (per serve)
|Dietry Fibre (g)||2.9|
|Fat Total (g)||15.8|
- Place all the sauce ingredients, except the lemon juice in a large frypan. Bring to the boil, reduce heat to low and simmer for 15 minutes while preparing meatballs.
- Combine all meatball ingredients and season to taste. Using clean hands, roll tablespoonfuls of mixture into balls.
- Place meatballs into the reduced sauce and simmer for 15-20 minutes or until cooked through. Stir in lemon juice.
- Prepare couscous according to pack instructions. Steam or microwave sweet potato and capsicum until tender. Stir through couscous and serve topped with cheesy meatballs and sauce.