Lamb Meatballs

Lamb Meatballs with Yogurt Sauce and Couscous

Lamb Meatballs

for

with Yogurt Sauce and Couscous

Prep Time: 45 mins Calories: (per serving)915

Contains Lamb

Contains Gluten

Contains Dairy

Contains Eggs

Lamb meatballs are a staple in Mediterranean cooking. This weeknight-friendly version pairs tender, spiced local lamb with a light, lemony couscous salad enhanced with chopped mint and radicchio, plus a creamy Greek yogurt sauce. You will combine the ground lamb with a panade made from Panko bread crumbs, Greek Yogurt, and egg yolk, which not only binds the meatballs together but also keeps them from drying out. Seasonings in this recipe include ground cumin and cinnamon.

Enjoy, Dane County!

Read through the entire recipe prior to cooking.

USDA recommends cooking eggs* to an internal temperature of 145°F and ground lamb* to an internal temperature of 160°F.
*NOTE: Consuming raw or undercooked lamb or eggs may increase your risk of foodborne illness.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

Prep Ingredients

Photo based on 2-serving recipe

Prep Ingredients

Wash and dry all produce

Zest

teaspoon lemon, then quarter the lemon

Remove then mince mint leaves

Mince garlic

Core then thinly slice radicchio

In bowl, combine ⅔ yogurt,

tablespoon

water, lemon zest, juice from

lemon quarters (look out for seeds!), ½ of garlic, and

dash of

¼ teaspoon

salt

Cover bowl and refrigerate until ready to serve

Cook Couscous

Photo based on 2-serving recipe

Cook Couscous

Heat

tablespoon olive oil in medium saucepan over medium-high heat until shimmering

Add couscous and cook, stirring frequently, until grains begin to brown, 3-5 minutes

Stir in

1 ½

cup

water and

dash of

¼ teaspoon

salt

Remove from heat, cover, let sit until couscous is tender, 7 minutes

Form Meatballs

Photo based on 2-serving recipe

Form Meatballs

Separate egg yolk into large bowl, discard whites

Add bread crumbs,

tablespoon

water, remaining garlic, remaining yogurt, seasonings, half of mint, and dash of salt and pepper, mix well

Add ground lamb (or beef/turkey/Impossible meat), knead with hands until thoroughly combined

Roll mixture into

8-10

16-20

tightly packed 1 ½ inch meatballs

Cook Meatballs

Photo based on 2-serving recipe

Cook Meatballs

Heat 1 tablespoon olive oil in skillet over medium-high heat until shimmering

Working in batches if needed, add meatballs, cook until well done on all sides and internal temperature is 160 degrees, ~6-8 minutes

Transfer to plate, cover with aluminum foil

Cook Radicchio

Photo based on 2-serving recipe

Cook Radicchio

Add radicchio to now-empty skillet (leave fat and browned bits from meat on skillet)

Cook over medium heat, stirring occasionally, until wilted and beginning to brown, 1 minute

Finish and Plate

Uncover couscous and fluff with fork

Add radicchio to couscous

Squeeze in juice from remaining lemon wedges (look out for seeds!)

Add remaining mint

Mix well

Plate couscous-radicchio mix along with meatballs and yogurt sauce

Enjoy!

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