Greek Meatballs Feta Yogurt Sauce and Lemon Couscous
Transport your taste buds to the Mediterranean with this vibrant and comforting recipe for Greek Meatballs with Feta Yogurt Sauce and Lemon Couscous. Juicy, perfectly spiced lamb meatballs (or beef, if you prefer) are pan-seared to golden perfection, bursting with flavors of cumin, coriander, and oregano. Paired with a creamy, tangy feta yogurt sauce infused with lemon zest and refreshing cucumber, this dish captures the essence of Greek cuisine. The fluffy lemon couscous, infused with zesty citrus, buttery richness, and fresh herbs, ties it all together for a well-rounded meal. Whether you're hosting a dinner party or craving a flavorful weeknight dinner, this dish is a celebration of bold spices and refreshing textures, ready in under an hour.
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Recipe Information
Ingredients
- 500 grams ground lamb (or beef or a mix)
- 50 grams breadcrumb
- 3 tablespoons milk
- 1 large egg
- 1 medium onion, finely grated
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 200 grams Greek yogurt
- 100 grams feta cheese, crumbled
- 1 tablespoon lemon juice
- 0.5 teaspoon lemon zest
- 0.5 medium cucumber, grated and excess water squeezed out
- 200 grams couscous
- 250 ml chicken or vegetable stock
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
In a large bowl, combine breadcrumbs and milk. Let the breadcrumbs soak for 2-3 minutes to soften.
Add the ground lamb, egg, grated onion, minced garlic, parsley, cumin, coriander, oregano, salt, and pepper to the breadcrumb mixture, and mix thoroughly until well combined.
Using your hands, shape the mixture into small meatballs, about 1.5 inches in diameter. Set them aside on a plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking for 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through. Remove from the skillet and set aside.
While the meatballs cook, prepare the feta yogurt sauce. In a bowl, mix Greek yogurt, crumbled feta cheese, lemon juice, lemon zest, grated cucumber, and 1 tablespoon of olive oil. Stir until smooth and creamy. Adjust seasoning with salt and pepper to taste. Refrigerate until ready to serve.
For the lemon couscous, bring the chicken or vegetable stock to a boil in a medium saucepan. Remove from the heat and stir in the couscous, butter, lemon juice, and lemon zest. Cover and let sit for 5 minutes. Fluff with a fork and mix in chopped dill and parsley.
To serve, divide the lemon couscous among plates. Top each serving with a few Greek meatballs and a generous dollop of feta yogurt sauce. Garnish with additional parsley or dill if desired.
Nutrition Facts
Calories |
2793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.8 g | 243% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 5946 mg | 259% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 21.1 g | ||
| Protein | 140.8 g | 282% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 990 mg | 76% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2170 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
