Spiced Lamb Meatballs in Tomato-Mint Sauce over Couscous

Steps

1. Step 1

   In a large bowl, combine the ground lamb, panko, egg, minced garlic, grated onion, 1 1/2 tsp cumin, the coriander, 1 tsp kosher salt, the black pepper and the cayenne. Mix with your hands just until evenly combined; don't overwork it or the meatballs turn tough.

   8 min

   • 1 lb ground lamb
   • 1/2 cup panko breadcrumbs
   • 1 egg
   • 3 cloves garlic
   • 1/4 cup yellow onion
   • 1 1/2 tsp ground cumin
   • 1 tsp ground coriander
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
   • 1/4 tsp cayenne pepper
2. Step 2

   Roll the mixture into about 20 meatballs, a generous tablespoon each (roughly 1 1/4 inches). Set them on a plate.

   8 min

3. Step 3

   Heat the olive oil in a large deep skillet over medium-high heat. Add the meatballs in a single layer, working in two batches if needed, and brown 2 to 3 minutes per side. They don't need to be cooked through. Move them back to the plate.

   10 min

   • 2 tbsp olive oil
4. Step 4

   Lower the heat to medium. Add the chopped onion to the same skillet and cook, stirring, until softened, about 5 minutes. Add the sliced garlic, tomato paste, cinnamon and 1/2 tsp cumin and cook 1 minute more, stirring, until fragrant.

   6 min

   • 1 yellow onion
   • 3 cloves garlic
   • 1 tbsp tomato paste
   • 1/2 tsp ground cinnamon
   • 1/2 tsp ground cumin
5. Step 5

   Stir in the crushed tomatoes, water and honey, and season with salt. Bring to a simmer, then nestle the meatballs back in along with any juices from the plate.

   3 min

   • 1 can crushed tomatoes (28 oz)
   • 1/2 cup water
   • 1 tsp honey
   • salt
6. Step 6

   Cover and simmer gently over low heat until the meatballs are cooked through and the sauce has thickened, 18 to 20 minutes. Stir once or twice so nothing catches on the bottom.

   20 min, hands-off

7. Step 7

   While the meatballs simmer, make the couscous: bring the broth, butter and 1/2 tsp kosher salt to a boil in a small saucepan. Stir in the couscous, cover, and take the pan off the heat. Let it stand 5 minutes, then fluff with a fork.

   10 min

   • 1 1/2 cups couscous
   • 1 3/4 cups chicken or vegetable broth
   • 1 tbsp butter
   • 1/2 tsp kosher salt
8. Step 8

   Stir the chopped mint into the sauce and taste for salt. Spoon the meatballs and sauce over the couscous and finish with a spoonful of yogurt and the torn mint.

   3 min

   • 1/3 cup fresh mint leaves
   • 1/2 cup plain yogurt
   • 2 tbsp fresh mint leaves

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026