Preparation Time:15 minutes
Cooking Time:10-15 minutes
Level of Difficulty:Easy
Servings:4

Ingredients

• 1 (500g) pack lean lamb mince
• 2 slices brown bread
• 50g/2oz feta cheese, crumbled
• 225g/8oz drained pitted black olives
• 45ml/3tbsp chopped fresh coriander
• 1 large egg yolk
• 1 tsp ground cinnamon
• 2/5ml/1/2tsp dried chilli flakes
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 (350g) jar tomato and basil pasta sauce

Method

1. Place the mince, bread, cheese, half the olives, coriander, egg yolk, cinnamon and chilli in a food processor with plenty of salt and ground black pepper.
2. Blend on pulse until well mixed. Divide the mixture into about 24, then use wet hands to shape each into a round ball.
3. Heat the oil in a large frying pan, add the meatballs and fry over a high heat for 8-10 mins, shaking the pan to turn the meatballs until browned all over.
4. Add the pasta sauce and olives then cover and simmer for 5 mins.
5. Serve with lemon and parsley couscous
6. For lemon and parsley couscous, place 225g/8oz couscous in a large bowl.
7. Pour over 600ml/1pt boiling water from the kettle, add plenty of salt and ground black pepper, 30ml/3tbp olive oil, grated zest and juice 1 lemon and 45ml/3tbsp chopped fresh flat parsley.
8. Stir well, then cover the bowl with a plate and leave to soak for 5-10 mins or until the liquid has all been absorbed.
9. Fluff up the grains with a fork and serve.
10. If you don’t have a food processor, crumble the bread with your fingers to make crumbs and finely chop half the olives.
11. Mix the mince, bread and olives with the other ingredients and continue as above.