Baked lamb meatballs with tomatoes, olives and couscous

Photographer: Steve Brown

Dinner sorted in 35 minutes! Juicy lamb meatballs baked in rich tomato passata, paired with olives and light, fluffy couscous. Packed with fibre, protein and iron to fuel the whole family.

Serves: 4

Time to make: 35 mins

Ingredients

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500g lamb mince
1 brown onion, finely chopped
2 cloves garlic, chopped
1 tablespoon dried oregano
1 large zucchini/ courgettezucchiniX, grated
1 large carrot, grated
2 cups tomato passata
1 cup green olives
200g couscous
1 cup boiling water
½ bunch basil leaves

Instructions

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1 Preheat oven to 180°C.

2 In a large mixing bowl add mince, onion, garlic, oregano, zucchini and carrot and mix to combine. Shape into 12 logs.

3 Spread passata in a large baking dish. Place logs over sauce and top with olives. Bake for 25 minutes. Turn the oven to grill and grill for 5 minutes, until meatballs are lightly golden.

4 Meanwhile, place couscous into a glass bowl and add 1 cup boiling water. Cover and leave to stand for 5 minutes. Remove cover and stir with a fork for 2 minutes to separate the grains.

5 Serve meatballs with the fluffy couscous and basil leaves.

Serving suggestion

Serve with bread to soak up all the sauce.

Nutrition Info (per serve)

Calories 400 cal

Kilojoules 1700 kJ

Protein 32 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 28 g

Sugar 12 g

Dietary fibre 8 g

Sodium 140 mg

Calcium 715 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.