Go Back

One-Skillet Greek Lamb Meatballs and Couscous With Herby Whipped Feta

Servings 2 people

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. 

Notes

Cooking Tips
Swap in any ground meat you like—beef, pork, chicken, or turkey would all be great here. Chicken and turkey meatballs will take a little less time to cook, so keep an eye on them and pull them out when an internal thermometer reaches 160 degrees F.
If you can’t easily access fresh mint and parsley, swap in 2 teaspoons of dried oregano. Omit it entirely from the whipped feta—I don’t love it with dried oregano. 
Have leftover whipped feta? Serve it as a dip with pita chips, or use it as a spread on a sandwich!
Author: Caroline Chambers