Lamb Meatballs with Cucumber Mint Yogurt and Couscous
Elevate your dinner table with these flavorful Lamb Meatballs with Cucumber Mint Yogurt and Couscous—an aromatic and satisfying meal that’s a feast for the senses! These baked lamb meatballs are seasoned with a vibrant blend of cumin, coriander, and paprika, then paired with a refreshing cucumber mint yogurt sauce that adds a cool, zesty contrast. Served over fluffy couscous infused with broth and olive oil, this dish strikes the perfect balance between hearty and light. Ideal for weeknight dinners or entertaining guests, this recipe brings together the warmth of Middle Eastern-inspired spices and the brightness of fresh herbs in just 45 minutes. Quick, savory, and beautiful to serve, this dish is a must-try for lovers of lamb and Mediterranean cuisine.
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Recipe Information
Ingredients
- 1 lb Ground lamb
- 2 Garlic cloves, minced
- 2 tbsp Fresh parsley, finely chopped
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Egg
- 0.5 cup Breadcrumbs
- 1 cup Plain Greek yogurt
- 0.5 Cucumber, grated and squeezed of excess water
- 2 tbsp Fresh mint, finely chopped
- 1 tbsp Lemon juice
- 1 cup Couscous
- 1 cup Chicken or vegetable broth
- 2 tbsp Olive oil
- 1 tbsp Fresh parsley, for garnish
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground lamb, minced garlic, fresh parsley, ground cumin, ground coriander, paprika, salt, black pepper, egg, and breadcrumbs. Mix well with your hands until all ingredients are evenly incorporated.
Form the mixture into small meatballs, about 1 1/2 inches in diameter, and place them on the prepared baking sheet.
Bake the lamb meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
While the meatballs are baking, prepare the cucumber mint yogurt. In a small bowl, combine the Greek yogurt, grated cucumber, fresh mint, lemon juice, and a pinch of salt. Mix well and refrigerate until ready to serve.
Prepare the couscous by bringing the chicken or vegetable broth to a boil in a medium saucepan. Remove from heat, stir in the couscous, and cover the pan. Let it sit for 5 minutes, then fluff with a fork and stir in 1 tablespoon of olive oil.
To serve, divide the couscous among plates and top with the lamb meatballs. Drizzle the cucumber mint yogurt over the meatballs or serve it on the side. Garnish with fresh parsley and an additional drizzle of olive oil if desired.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 6324 mg | 275% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 15.2 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 560 mg | 43% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2420 mg | 51% | |
*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.
