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Lamb Meatballs With Cucumber Mint Yogurt and Couscous

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“Chef Ivy Starks creation for "chef on a shoestring budget". prep does not include the 4 hour time to drain yogurt”
READY IN:
45mins
YIELD:
30 golf ball sized meat balls
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, soak bread crumbs in milk. In a medium bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper.
  2. Drizzle olive oil onto a sheet pan you will place the meatballs on and rub oil into the palm of both hands.
  3. Form meat mixture into meatballs 1/2-inch in diameter. The recipe makes about 30 golf ball-sized meatballs.
  4. Heat oven to 400, place meatballs on a baking sheet and cook about 12 minutes until heated through.
  5. Yogurt sauce:
  6. Place the yogurt in a sieve lined with cheesecloth. Allow to drain at least two hours to overnight.
  7. Toss the cucumber in 2 teaspoons salt and place in a sieve to drain for at least two hours.
  8. Combine in a medium bowl, the yogurt, cucumber, mint, and the preserved lemon. Season with salt and pepper.
  9. Serve warm over couscous and drizzled with yogurt sauce and, parsley and sesame seeds.

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