MEDITERRANEAN LAMB MEATBALLS OVER PEARL COUSCOUS WITH LEMON MINT TZATZIKI

MEDITERRANEAN LAMB MEATBALLS OVER PEARL COUSCOUS WITH LEMON MINT TZATZIKI


The Meatballs:

1-pound ground lamb meat

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon cinnamon

1 teaspoon salt

1 teaspoon black pepper

3 large garlic cloves, chopped

2 tablespoons fresh mint, chopped

2 eggs, beaten

½ cup crumbled feta cheese

½ cup panko breadcrumbs

3 tablespoons olive oil


The Israeli Couscous:

1 Tbs. olive oil

1 large onion, chopped

6 garlic cloves, chopped

8 oz. mushrooms, rough chopped

1 small zucchini, cut into ½” thick half-moons, about 2 cups

1 cup Israeli couscous

1 ½ cups chicken stock

½ tsp. salt

½ tsp. black pepper

2 Tbs. fresh mint, chopped

½ cup crumbled feta cheese


The Lemon Mint Tzatziki Sauce:

1 cup plain Greek yogurt

4 garlic cloves, minced

2 teaspoons fresh dill, chopped

1 tablespoon mint, chopped

½ teaspoon salt

Zest from 1 lemon

1 tablespoon lemon juice

1 cup English cucumber, chopped into ¼ dice


Naan bread

Mint for garnish


In a large bowl, combine all of the meatball ingredients except the olive oil.  Knead the mixture with your hands until well combined and form into small meatballs, about the size of golf balls.


Heat olive oil, over medium high heat, in a large frying pan and brown meatballs on all sides.  Reduce heat to medium low, cover and cook for 5-7 more minutes until the meatballs are just cooked through.  Keep warm in a 300-degree oven until ready to plate.  Also, wrap naan bread in foil and keep warm in oven until ready to serve.


To make your couscous, melt the butter in a large saucepan and cook the onions and garlic until fragrant, about 2 minutes.  Add the mushrooms and zucchini and continue cooking until the mushrooms have released most of their juices and zucchini is lightly browned.


Add the couscous to the pan and continue to cook, stirring frequently, for about 5 minutes, until the couscous is golden and toasty.  Add the chicken stock, salt, and black pepper.  Bring to a boil and then reduce the heat to low.  Cover and cook for 12-15 minutes until tender.  Just before serving, stir in the mint and feta cheese.


To make tzatziki sauce, combine yogurt, garlic, dill, mint, salt, zest, lemon juice, and cucumber in small bowl and stir to combine.


To serve, place a large spoonful of couscous on a plate, top with several meatballs, and a dollop of tzatziki.  Garnish with more dill and mint.  Serve naan bread on the side.  DEVOUR!

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