Mediterranean Lamb Meatballs with Couscous and Yogurt Sauce
Juicy, spiced lamb meatballs paired with fluffy couscous, crisp vegetables, and a refreshing lemon-garlic yogurt sauce. This dish brings the bold, earthy flavors of the Mediterranean together in a wholesome and satisfying meal.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 4
Ingredients
For the Lamb Meatballs
1 lb (450g) ground lamb
½ cup breadcrumbs
1 large egg
2 garlic cloves, minced
2 tbsp fresh parsley, finely chopped
2 tbsp fresh mint, finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp paprika
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
For the Couscous
1 cup couscous
1 ¼ cups chicken or vegetable broth (or water)
1 tbsp olive oil
Pinch of salt
For the Yogurt Sauce
1 cup Greek yogurt
1 tbsp lemon juice
1 garlic clove, minced or grated
1 tbsp fresh dill or mint, finely chopped
1 tbsp olive oil
Salt & pepper to taste
For Serving (optional garnishes)
Diced cucumber
Cherry tomatoes, halved
Crumbled feta cheese
Fresh parsley or mint
Instructions
1. Make the Meatballs
In a large bowl, mix ground lamb, breadcrumbs, egg, garlic, parsley, mint, cumin, coriander, paprika, salt, and pepper until just combined.
Roll mixture into small meatballs (about 1 ½ inches).
Heat olive oil in a skillet over medium heat. Cook meatballs for 8–10 minutes, turning occasionally, until browned on all sides and cooked through.
2. Prepare the Couscous
Bring broth (or water) to a boil with olive oil and salt.
Stir in couscous, cover, and remove from heat.
Let sit for 5 minutes, then fluff with a fork.
3. Make the Yogurt Sauce
In a small bowl, combine Greek yogurt, lemon juice, garlic, dill (or mint), olive oil, salt, and pepper.
Chill until ready to serve.
4. Assemble the Bowls
Add a scoop of couscous as the base.
Place lamb meatballs on top.
Drizzle generously with yogurt sauce.
Garnish with cucumber, tomatoes, feta, and herbs.
Notes & Tips
Don’t overmix the meatball mixture; this keeps them tender.
For smoky flavor, grill the meatballs instead of pan-frying.
Couscous can be replaced with bulgur, quinoa, or orzo pasta.
Frequently Asked Questions
Q: Can I make these meatballs ahead?
A: Yes! Shape and refrigerate them up to 24 hours before cooking, or freeze for up to 2 months.
Q: Can I bake instead of fry?
A: Yes. Bake at 400°F (200°C) for 18–20 minutes, turning halfway, until cooked through.
Q: Can I make it lighter?
A: Swap lamb with ground turkey or chicken and use Greek yogurt sauce for a leaner version.
Nutritional Information
Calories: ~540
Protein: 35g
Fat: 27g
Carbs: 38g
Fiber: 3g