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Meatballs Anna Christoforou

Anna Christoforou’s Meatballs with couscous

Anna Christoforou’s Lamb Meatballs with Couscous

Meatballs Anna Christoforou
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
These are something else.. delicious meatballs with fruity couscous
Print Recipe
Servings 4


  • Baking tray x2 or 1 large one
  • Pre-heated oven 200c FAN
  • Saucepan
  • Mixing bowl + plate or cling film


  • 60 ml olive oil
  • 1 small butternut squash peeled and cubed (1inch)


  • 500 g lamb mince
  • 1 onion finely diced
  • 2 cloves garlic finely chopped (or crushed)
  • 6 g fresh parsley chopped
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon


  • 1 onion diced
  • 1 red bell pepper diced
  • 1 cloves garlic chopped
  • 1 chili optional, diced
  • 1 tsp ground cinnamon
  • 400 g chopped tomatoes tinned
  • 1/2 vegetable stock cube
  • 200 ml hot water


  • 160 g couscous
  • 1/2 vegetable stock cube
  • 200 ml hot water
  • 1 lemon juice of
  • 1/2 tsp ground cinnamon
  • 2 tbsp raisins



  • Mix 1/2 stock cube with the hot water to make a stock. Place the couscous, cinnamon and raisins into a bowl and pour over the stock along with the juice of half a lemon cover with cling film and leave for a minimum of 10 minutes before fluffing with a fork.


  • Prep the squash, dicing into 1 inch cubes, season and place on one half of a large baking tray drizzled with olive oil.
  • Add all the meatball ingredients together, mash with your hands, form into ping-pong sized balls (you can do this in advance if you prefer) dot the meatballs onto the same tray as the squash, on the other half of the tray (or use another tray if don't fit).
  • Bake in the oven for 20 minutes, giving them a little shake half way through to stop them sticking.


  • The couscous is doing it's thing, the meatballs and squash are in the oven. Now make the sauce. Fry the onions, garlic, pepper and chili ,if using, for two minutes. Add the cinnamon, stock cube and pour over the tin of tomatoes and water and simmer for about 10 minutes until thickened then turn off the heat.


  • Tip the meatballs into the sauce to warm through, fluff up the couscous and fold through the butternut squash, season generously. Serve a pile of coucous and spoon over a few meatballs along with the sauce – enjoy!


Go vegetarian: use veg stock and swap mince for chunks of fried aubergine dropped in at the end (no need to bake). 

Nutrition Per Serving

Calories: 781kcal | Carbohydrates: 76g | Protein: 31g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 418mg | Potassium: 1539mg | Fiber: 11g | Sugar: 12g | Vitamin A: 21213IU | Vitamin C: 124mg | Calcium: 196mg | Iron: 6mg

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