V-Day Supper - Lamb Meatballs & Cauliflower Cous Cous

Hi!

I consider any recipe that takes even a teensie bit of effort, "a special dish." But y’all know, at heart, I’m a no fuss “chef”.

This is a SPECIAL DISH, inspired by my time in Greece & love for simple, off the cuff cooking.

The lamb meatballs take a wee bit of mixing, mashing and rolling, but are still simple enough for the novice cook (*ALSO - any ground meat will work here!). The cauliflower cous cous couldn't be easier! Paired together, this meal gives you all the salty, warm, nourishing flavors of the winter season while still being a light dish that pairs great with wine or mocktails.

Whether you're spoiling yourself, celebrating a girls night or cooking with your Valentine, this dish is sure to impress! 

Lamb Meatballs

INGREDIENTS

  • 1 lb lamb

  • 1/2 red onion, finely chopped

  • 1/2 cup parsley, finely chopped

  • 1 tbl oregano flakes (or fresh, finely chopped)

  • 1 tsp garlic powder (or 1 clove, finely chopped)

  • S&P to taste (*I didn’t use any salt)

  • 1 egg, beaten

  • 2 tbl water

  • 3/4 cup breadcrumbs 

  • 1/2 lemon



INSTRUCTIONS

  1. preheat oven to 350. Line baking sheet(s) with parchment paper.

  2. Whisk egg in container large enough to hold al ingredients, plus mixing room. Add in water, spices, parsley, onion & breadcrumbs. Mix well.

  3. Add lamb meat & begin to work the mixture into the raw meat with your hands.

  4. Once mixed, roll into 1.5 inch meat balls (you want them to be relatively uniform, so they cook evenly) & line up on baking sheet with a little space in between (about 1 inch)

  5. Place in oven & cook for 25-30 min - until done all the way through

  6. Remove from oven & squeeze a little lemon juice over all of them.

Cauli Cous Cous

INGREDIENTS

  • 1 cauli head

  • 2 TBL EVOO

  • 1 lemon, juiced

  • 4 TBL red wine vinegar

  • 3-4 garlic cloves, minced

  • 1/4  red onion, sliced

  • 1 full bunch parsley, chopped

  • 1 cup pitted black olives, chopped/sliced

  • 1/2-1 cup sun dried tomatoes

  • feta


INSTRUCTIONS

  1. Slice cauli into florets and add to food processor with the grate attachment (texture should be grain-like)

  2. combine EVOO, garlic, onion to a large skillet and simmer until fragrant (3-5 min)

  3. In this order, add lemon juice, red wine vinegar (stir) then cauli

  4. mix well then add parsley, black olives, sun dried tomatoes and feta


*Little pro-tip! These meatballs freeze easy-peasy, so don’t fret if you find this makes more than you can eat tonight.

Much love,

Emilie






Emilie MaynorComment