Meatball lovers of the world, rejoice! Here’s a fresh meatball recipe using LAMB! You can use absolutely any ground meat you like here, but I love the way that the Greek flavors here compliment lamb. If you’ve never cooked lamb, this is a great starter recipe – give it a shot!
The very best part of this recipe is that it’s an entire meal in ONE skillet. After the meatballs cook on their own for a few minutes, we stir the cous cous and broth in all around the meatballs, throw the skillet back in the oven, and let the meatballs finish cooking at the same time that the couscous cooks.
When it comes out of the oven, top it with whatever you have on hand – some fresh greens like arugula, chiffonade kale or romaine, some crunchy vegetables like cucumber or radish, sliced red onion if you’re into that. But most importantly, don’t skimp on the herby whipped feta dip. It’s as good as it sounds, simple to make, and you’ll be thrilled if you have any leftovers. Dip carrots and crackers in it for an easy appetizer, serve it alongside grilled chicken, use it as a spread to make a turkey sandwich… the possibilities are limitless.
Find the full article on The Epoch Times.
One-Skillet Greek Lamb Meatballs and Couscous With Herby Whipped Feta
Ingredients
- 1 large egg
- 1 pound ground lamb
- 1/2 cup panko breadcrumbs
- 1 small shallot, grated
- 3 garlic cloves, grated, divided
- 1 lemon, zested and juiced, divided
- 2 tbsp tablespoons minced fresh mint leaves
- 2 tbsp minced fresh parsley leaves
- Kosher salt and freshly ground black pepper
- 1 tbsp extra-virgin olive oil
- 1 cup couscous
- 2 tbsp unsalted butter
For the whipped feta:
- 4 ounces feta cheese
- 1/4 cup Greek yogurt
- 1/4 cup fresh mint leaves, plus more for garnish
- 1/4 cup fresh parsley leaves, plus more for garnish
- 1 tbsp extra-virgin olive oil
- Juice of 1 lemon
Optional toppings:
- Arugula
- Sliced cherry tomatoes
- Sliced cucumber
- Toasted pita
Instructions
- Preheat oven to 425 degrees F.
- Crack egg into a large bowl and lightly whisk. Add the lamb, breadcrumbs, shallot, garlic, lemon zest (zest only!), mint, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Using your hands, mix well. Form into 10 2-inch meatballs.
- Coat a 10-inch ovenproof skillet with olive oil and place the meatballs on the skillet so that they are not touching. Bake for 10 minutes, then remove skillet from the oven, scoot the meatballs to the edge of the skillet, and add the couscous, butter, reserved lemon juice, and 1 cup of hot water (as hot as your sink will go!). Stir to coat the couscous in water, carefully scooting the meatballs around as you go. Cover the skillet with a fitted lid (or aluminum foil in a pinch) and return to the oven for 10 more minutes.
- While the meatballs are cooking, make the whipped feta. Combine the feta, Greek yogurt, mint, parsley, extra-virgin olive oil, and lemon juice in a blender or food processor and blend until smooth. Taste and season with salt and pepper as needed (some feta is saltier than others—I didn’t need any salt at all).
- Remove skillet from the oven and use a fork to carefully fluff the couscous all around the meatballs.
- To build your plate, grab a heaping spoonful of whipped feta and swipe it across half of your plate. Add couscous and any vegetables you might be using, then top with the meatballs and more fresh herbs.
- 1 large egg
- 1 pound ground lamb
- 1/2 cup panko breadcrumbs
- 1 small shallot, grated
- 3 garlic cloves, grated, divided
- 1 lemon, zested and juiced, divided
- 2 tbsp tablespoons minced fresh mint leaves
- 2 tbsp minced fresh parsley leaves
- Kosher salt and freshly ground black pepper
- 1 tbsp extra-virgin olive oil
- 1 cup couscous
- 2 tbsp unsalted butter
For the whipped feta:
- 4 ounces feta cheese
- 1/4 cup Greek yogurt
- 1/4 cup fresh mint leaves, plus more for garnish
- 1/4 cup fresh parsley leaves, plus more for garnish
- 1 tbsp extra-virgin olive oil
- Juice of 1 lemon
Optional toppings:
- Arugula
- Sliced cherry tomatoes
- Sliced cucumber
- Toasted pita