Ingredients
- 1 courgette, grated
- 350g lamb mince
- 1 tsp ras el hanout spice mix
- ½ tsp ground cinnamon
- 1 tbsp chia seeds (or linseed or flax seeds, or leave them out if you don't have them)
- Salt and black pepper
- 500g orzo
- 800ml stock
- 250g cherry tomatoes
- 8 mint sprigs, leaves removed
- 200g feta, crumbled
- A handful of olives
1. Preheat the oven to 200 degrees.
2. Grate the courgette and then place in a sieve, squeeze out any excess liquid. Put in a bowl with the lamb mince, spices and chia (or linseed or flax seeds). Season with salt and pepper. Add half of the mint leaves, very finely chopped. Mix well.
3. Divide the mix into 12 meatballs. Use wet hands to roll the mix then place the meatballs on a plate. Cover and store in the fridge for half an hour so the chia can absorb some of the moisture and they will hold together better.
4. Use a large roasting tray or oven proof dish, about 30 x 40cm. Drizzle a little oil in your dish. Add the meatballs and cook for five minutes before turning them and returning to the oven for a further five minutes. Remove them from the dish and set aside, keeping them warm. Tip the orzo into the baking dish, pour the stock in and stir well. Place the tomatoes on top, cover with foil and bake for 15-20 minutes.
5. Remove the foil, stir the orzo and arrange the meatballs on top. Return to the oven for a final five minutes. Garnish with mint leaves, crumbled feta and olives and serve right away.
