Minted Lamb Meatballs with Garlic Yoghurt & Cous Cous
609 CALORIES PER SERVING
Minted Lamb Meatballs made with JD Seasonings AWARD WINNING Minted Lamb Rub
These tasty meatballs are perfect for the Summer, made with our Minted Lamb Rub and served with light cous cous and zingy garlic yoghurt.
- 1 x Pot of JD Seasonings Minted Lamb Rub
- 500g Lean lamb mince
- 1 x Beaten egg
- 1 x Onion, finely diced
- 120g Reduced fat feta
- 4 x Garlic cloves, crushed
- 6 x Tbsp fat free greek yoghurt
- 1/2 x Lemon (juice)
Mix the lamb mince with diced onion, full pot of JD Seasonings Minted Lamb Rub, beaten egg and half the crushed garlic.
Split into sixteen equal portions and roll into ball shapes. Refrigerate for 30 minutes or so.
Move your meatballs onto an oven-proof dish lined with baking paper and bake at 180° for 25-30 minutes, turning halfway, until cooked through.
Make your cous cous according to the packet instructions.
Mix the remaining garlic with your fat free yoghurt and the juice of ½ a lemon. Mix well and add on top of the cous cous.
Add your cooked meatballs and sliced cucumber on top, along with a little parsley (optional) and serve.