Spicy Middle Eastern lamb meatballs with giant couscous

Preparation info
  • Serves


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About

I think these are the best lamb meatballs I’ve ever made, flavoured with toasted coriander seeds and fresh chilli. But almost all meatballs are good, and it’s worth experimenting. Just remember that breadcrumbs make the meatballs softer; that the leaner the meat, the drier the meatballs will be (fat in the mix enhances the flavour); and that if the meat is from a ‘grilling’ cut (i.e. tender enough to fry or barbecue), you can eat the meatballs as soon as they are fried, but if you are using