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Moroccan-Spiced Lamb Meatballs with Mint Yogurt & Fluffy Couscous
by Unknown
Prep: 20 minCook: 25 minTotal: 45 min4 servings0 forks
Warmly spiced, juicy lamb meatballs over fluffy lemon-herb couscous with a cool mint yogurt — a weeknight dinner that tastes like a trip to Marrakech.
Ingredients
- 1 lb ground lamb
- 1/3 cup panko breadcrumbs
- 1 large egg — lightly beaten
- 1/4 cup red onion — finely diced
- 3 cloves garlic — minced
- 2 tablespoons fresh parsley — chopped, plus more for garnish
- 1 tablespoon fresh mint — chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper — optional
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil — for cooking
- 1 cup couscous
- 1 cup low-sodium chicken broth — or water
- 1 tablespoon butter
- 1 lemon — zest and juice, divided
- 1 cup plain Greek yogurt
- 1 tablespoon fresh mint — chopped, for the yogurt
- 1 small clove garlic — grated, for the yogurt
- Pinch salt — for the yogurt
Instructions
- 1Make the mint yogurt: stir together the Greek yogurt, 1 tablespoon mint, grated garlic, half the lemon juice, and a pinch of salt. Cover and chill while you cook.
- 2Mix the meatballs: in a large bowl, combine the lamb, panko, egg, red onion, minced garlic, parsley, mint, cumin, coriander, smoked paprika, cinnamon, cayenne, kosher salt, and black pepper. Mix gently just until combined — do not overwork. Roll into about 16 golf-ball-sized meatballs.
- 3Cook the meatballs: heat the olive oil in a large skillet over medium-high heat. Sear the meatballs for 8-10 minutes, turning occasionally, until browned all over and cooked through (160°F). Transfer to a plate and tent loosely with foil.
- 4Make the couscous: bring the chicken broth to a boil, then stir in the couscous, butter, and lemon zest. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork and stir in the remaining lemon juice and extra parsley. Season to taste.
- 5Serve: spoon couscous onto plates, top with meatballs, add a generous dollop of mint yogurt, and garnish with parsley, mint, and lemon wedges.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.