OK … before I begin, let me tell you that this is NOT a 30 minute meal. Rachel Ray says it is but Robyn Russell says otherwise. Yes, I was making this while my kids were actively in my face. Yes, this is the first time I made this recipe so I took my time. Yes, I made a mistake. A couple, in fact. But it still tasted great and I’m going to make sure you don’t make the same mistakes as me. So, here it is. Lamb Meatballs in Tomato Mint Sauce with Pine Nut  Couscous.
Before I post this recipe, I have to tell you that I don’t care for lamb. So, why did I make it? Because the photo in the cookbook looked good. Yep, I’m easy swayed! Shhh! ;) All kidding aside, I loved this dish! It was full of flavour. I don’t know about you, but I get SO sick of the typical. Especially when my kids want mac and cheese or pizza. Thankfully, my kids are open to trying new meals, so my goal is to do this once a week. And without further adieu …
Lamb Meatballs in Tomato Mint Sauce with Pine Nut Couscous
4 cups of crusty bread, torn into small pieces
1 cup milk
1 lb ground lamb
1 egg
1/2 cup grated Parmigiano-Reggiano cheese
2 pinches of ground allspice
2 tsp grated lemon zest
4 garlic cloves, minced
1 small onion, peeled
3 tbsp EVOO (extra virgin olive oil)
1 28 ounce can crushed Italian tomatoes
2 cups chicken stock
1/4 cup fresh flat-leaf parsley, chopped
1/4 cup fresh mint sprigs, chopped
2 tbsp butter
1 1/2 cups couscous
1/4 cup pine nuts
1. Soak the bread in the milk for a few minutes, then squeeze the bread to wring out the excess moisture. Place the bread in a food processor and pulse to grind it up. Transfer to a mixing bowl. If you don’t have crusty bread, you can use 2 1/2 cups of Italian breadcrumbs instead. You won’t need the cup of milk (just a dash to form the meatballs once everything is mixed in).
2. Add the lamb, egg, cheese, allspice, lemon zest, and 1 minced garlic clove to the your bread mixture. Use a grater to grate about 2 tbsp of onion into the lamb. Use your hands to combine the meatball mix, then roll into balls the size of walnuts. You should have about 20 balls.
3. Heat the EVOO in a deep skillet over medium heat and add the remaining garlic and grated onion into the oil. Saute the garlic and onion for a few minutes, then stir in the tomatoes and 1/2 cup of the chicken stock. When the sauce bubbles, add the meatballs and simmer for 7-8 minutes to cook through.Â
4. Stir in the parsley and mint and season the sauce with salt and pepper.
5. In a separate sauce pan (this is important), bring the remaining 1 1/2 cups of stock and butter to a simmer. Add the couscous (I used whole wheat couscous), turn the heat off, and cover. Let the couscous stand for 5 minutes.
This is where I went wrong (by adding the couscous to the tomato sauce instead of cooking it on the side)! Still looks good though, right?! And sometimes, mistakes are a good thing! ;) I’m only revealing my mistake to you all because a) I have nothing to hide by withholding the truth and b) it is definitely better to make it right the first time around. Learn from my mistake people!! Plus, the taste is more balanced if you make your couscous on the side!Â
6. Toast the pine nuts in a dry skillet over medium-high heat for 3 minutes or until light golden. Add the pine nuts to the couscous and fluff with a fork.
Serve the meatballs and sauce on a bed of the couscous and enjoy!
I hope everyone likes it! It was very simple to make and my kids enjoyed it. Sort of. Not sure I’ll post a recipe next week as I’ll be taking a week off to de-stress from life (and from cooking my own meals for a couple days)Â but I promise to blog as much as I can.
And as always, my doors are always open; you’re welcome to pop in for a bowl on me! Until next time, Robyn xo