Lamb Meatballs with Minted Yogurt and Pomegranate Seeds over Sauteed Vegetable Cous Cous

Lamb Meatballs with Minted Yogurt Sauce and Pomegranate Seeds over Sauteed Vegetable Cous Cous

For the meatballs:
1 # ground lamb
1/3 C onion, diced
1 clove, minced
1 Tbsp fresh mint, chopped
1 Tbsp fresh parsley, chopped
½ tsp salt
¼ tsp allspice
Pinch cinnamon
1 C bread crumbs
1 egg

For the cous cous:
1/3 C onion, chopped
1 garlic clove, minced
1 small-medium zucchini, diced in ½” pieces
1 red bell pepper, diced in ½” pieces
½ tsp salt
¼ tsp pepper
½ Cup cous cous
½ Cup water
Fresh parsley

For the yogurt sauce:
1 7oz container Greek yogurt
1 Tbsp fresh mint, chopped
¼ tsp salt
1 tsp olive oil
Pomegranate seeds

Preheat the oven to 450 degrees. In a large sauté pan, sweat the onions and garlic for both the meatballs and the cous cous over moderately low heat until soft. Remove ½ of the mixture and set aside to cool for the meatballs. Add remaining ingredients to the meat mixture and roll into 1 ¼” meatballs. Line the meatballs on a baking tray and cook for 8-10 minutes until golden brown and cooked through.
Meanwhile, in the pan with the remaining garlic and onions, add the zucchini and bell pepper and sauté until just crisp tender. Season vegetables with salt and pepper. Add cous cous and water, bring to a simmer, then turn off heat and cover with a tight fitting lid. After 5 minutes, remove lid and stir to combine. Add fresh parsley and keep warm.
For the yogurt sauce, combine all ingredients except pomegranate seeds. Serve meatballs over cous cous with yogurt on the side. Sprinkle meatballs with pomegranate seeds. Enjoy!

 
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