Lamb meatballs with feta, cumin and Pilsner served over a platter of buttery couscous with pine nuts, feta and mint. Lamb recipe heaven! #lambmeatballs #lambrecipe #cumin #lambrecipe
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5 from 7 votes

Lamb Meatballs with Feta, Cumin & Pilsner

Lamb meatballs with feta cheese, cumin and a touch of pilsner have the perfect texture and taste nothing short of amazing. Light and juicy they are great served over couscous with pine nuts, feta and mint and dipped in yogurt sauce. Can be served hot or cold.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings
Author: Milena craftbeering.com

Ingredients

  • 1 lb ground lamb lean
  • 1 egg
  • 1/2 cup bread crumbs
  • 1/3 cup Pilsner sub with 3 tbsp plain yogurt + 1 tsp baking soda
  • 1/3 cup crumbled feta sheeps milk, in brine is best
  • 1-2 cloves garlic finely minced
  • 1/4 cup green onions sliced very thin
  • 1 tbsp parsley finely chopped
  • 1 1/2 tsp ground cumin
  • salt and pepper to taste
  • 1/3 cup olive oil + 2 tbsp
  • For the Couscous:
  • 3 tbsp butter
  • 1/2 cup pine nuts
  • 1 1/2 cups Israeli couscous
  • 1 3/4 cups chicken broth
  • salt & pepper to taste
  • 1/3 cup feta cheese crumbles
  • fresh mint to taste
  • For the Yogurt Dip:
  • Use this recipe https://www.craftbeering.com/easy-yogurt-dip-recipe/

Instructions

  • To prepare the lamb meatballs:
  • Turn oven on to 350 F.
  • In a mixing bowl combine all the ingredients except for the olive oil and combine using your hands until a uniform mixture is achieved.
  • Prepare a parchment paper lined half sheet pan (or two quarter sheet pans).
  • Dip fingers in the 1/3 cup of olive oil and start to form small meatballs (use a 1 tbsp measure to make them uniform in size). Place the meatballs onto the sheet pan.
  • Bake for 25 -30 mins (depending on your oven) and let cool off for a minute before brushing with the 2 tbsp olive oil.
  • For the Couscous:
  • In a large pan over medium low heat melt 1 tbsp butter and add the pine nuts. Stir and cook until they turn golden brown. Remove from pan and set aside.
  • Melt the rest of the butter in the same pan over medium heat.
  • Add the couscous and stir, cook until it is slightly browned.
  • Add the chicken broth and season with salt and pepper. Increase the heat and bring to a boil.
  • Stir well, reduce the heat to low, cover and simmer until the couscous absorbs all the liquid.
  • Remove from heat, add the pine nuts, stir and let cool off slightly.
  • Transfer to a serving platter, add the feta crumbles and mint and stir a little bit.
  • Serve with the lamb meatballs and the yogurt sauce on the side.