Greg Dupree
Hands-On Time
25 Mins
Total Time
25 Mins
4 servings

Looking for a fresh take on familiar flavors? Look no further than these lamb meatballs, which are seasoned with coriander, cumin, and mint. After browning them in a skillet to get a crispy crust, you’ll braise them in canned tomatoes. Those tomatoes sop up all the delicious drippings from the meatballs and get infused with the spices from the meatballs. Paired with a feta-and pistachio-studded couscous pilaf, this dinner is pretty enough to serve for guests, that is, if you’re willing to share.

How to Make It

Step 1

Place lamb, Panko, mint, 1 teaspoon coriander, ½ teaspoon salt, ½ teaspoon cumin, ½ teaspoon pepper, and egg in a medium bowl. Stir until well incorporated. Form into 16 balls, about 2 tablespoons each.

Step 2

Heat oil in a large skillet over medium-high. Add meatballs and cook, turning often, until browned on all sides, 6 to 8 minutes. Transfer meatballs to a plate and discard drippings. Return meatballs to skillet and add tomatoes, 1½ teaspoons salt, remaining 1 teaspoon each coriander and cumin, and ½ teaspoon pepper to skillet. Cover and cook until meatballs are tender, 6 to 8 minutes.

Step 3

Meanwhile, place couscous and remaining ½ teaspoon salt in a medium bowl. Add 1½ cups boiling water, cover, and let stand 10 minutes. Add half of the pistachios and cheese and remaining ½ teaspoon pepper; fluff with a fork. Serve meatballs over couscous topped with remaining pistachios, feta, and mint.

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