Name: Feta-stuffed meatballs
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 750 gram lamb mince; 1/3 cup packaged dried breadcrumbs; 1 egg, lightly beaten; 1 clove garlic, crushed; 2 teaspoon ground cumin; 100 gram feta, cut into 20 pieces; 2 tablespoon vegetable or olive oil; 1 cup couscous; 2 medium tomatoes, finely chopped; 1 small red onion, finely chopped; 1/3 cup coarsely chopped mint; 8 pita pockets, split to open pocket, to serve

Ingredients

750 gram lamb mince

1/3 cup packaged dried breadcrumbs

1 egg, lightly beaten

1 clove garlic, crushed

2 teaspoon ground cumin

100 gram feta, cut into 20 pieces

2 tablespoon vegetable or olive oil

1 cup couscous

2 medium tomatoes, finely chopped

1 small red onion, finely chopped

1/3 cup coarsely chopped mint

8 pita pockets, split to open pocket, to serve

Method

Fetta-stuffed meatballs

1.Combine mince, breadcrumbs, egg, garlic and cumin in a large bowl. Shape heaped tablespoons of mixture into 20 meatballs.

2.Press a piece of feta into each ball; re-roll to enclose feta. Place on a plate. Cover with plastic food wrap: chill for 80 minutes.

3.Heat halt the oil in a large frying pan. Cook and turn meatballs, in batches, for 3-4 minutes or until browned and cooked. Transfer to a heatproof plate.

4.Place couscous and remaining oil in a large heatproof bowl: stir in 2×3 cup boiling water. Cover with plastic food wrap: set aside for 5 minutes or until liquid is absorbed.

5.Using a fork, fluff and separate grains. Stir in meatballs, tomato, onion. and mint. Season with salt. Spoon meatball mixture into pita pockets. Serve.

Use 2 x 400g cans drained rinsed lentils instead of couscous.
Note

Woman's Weekly Food

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Ingredients

Method

Fetta-stuffed meatballs

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