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Photo of Easy lamb meatballs with tomatoes, olives and chilli by WW

Easy lamb meatballs with tomatoes, olives and chilli

Total Time
15 min
5 min
10 min


Lean lamb mince

500 g


1 medium, grated

Fresh coriander

¼ cup(s), chopped

Fresh lemon rind

2 tsp, grated

Olive oil

2 tsp

No added salt tomato paste

1 tbs

Canned diced tomatoes

400 g, cherry variety

Black olives, drained

¼ cup(s), (40g), pitted, sliced

Dried chilli flakes

¼ tsp

Dry wholemeal couscous

¾ cup(s), (150g)


  1. Combine mince, zucchini, 2 tablespoons coriander and rind in a large bowl. Shape rounded tablespoons of mixture into 20 balls.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until golden. Add tomato paste and cook, stirring, for 1 minute. Add cherry tomatoes, olives, chilli flakes and ¼ cup (60ml) water and bring to the boil. Reduce heat and simmer, covered, for 3 minutes or until meatballs are cooked through and sauce has thickened. Season with salt and pepper.
  3. Meanwhile, place couscous in a medium heatproof bowl. Add ¾ cup (185ml) boiling water. Stir, cover and set aside for 3 minutes or until liquid has absorbed. Scrape with a fork to separate grains.
  4. Top couscous with meatball mixture. Sprinkle with remaining coriander and extra zest to serve.


SERVING SUGGESTION: Steamed broccoli and cauliflower florets. TIPS: Suitable for leftovers. Store in an airtight container in the fridge for up to 3 days. Or freeze for up to 3 months. Add it: 40g crumbled reduced-fat feta cheese to meatballs in Step 1. Swap it: Lamb mince for lean turkey mince.