These flavorful lamb meatballs simmer in a Moroccan spiced tomato sauce and are served over herb and lemon couscous, for an exotic take on an Italian classic.

Prep Time :25 Minutes
Cook Time : 35 Minutes
Total Time : 60
Yield : 4


  • Stir in raisins or chopped apricots into sauce for a touch of sweetness.


Herb Couscous:

  • 1/2 pkg (6 oz) Casbah® Original Couscous
  • 1/4 cup each loosely packed finely chopped fresh cilantro and parsley
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/4 tsp each salt and pepper


Lamb Meatballs:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 tbsp minced ginger
  • 3 cloves garlic, minced, divided
  • 1 tbsp finely chopped fresh thyme
  • 1 tsp each ground cumin, ground coriander and paprika
  • 3/4 tsp each salt and pepper, divided
  • 1/4 tsp each chili flakes, ground cinnamon and crushed fennel seeds
  • 1 jar (18 oz) strained tomato puree
  • 1 lb lean ground lamb
  • 1/3 cup dry bread crumbs
  • 1 egg
  • 2 green onions, finely chopped
  • 2 tbsp finely chopped fresh mint
  • 1/2 cup 2% Greek yogurt
  • 1/3 cup toasted pine nuts


  1. Herb Couscous: Prepare couscous according to package directions. Let cool completely. Toss with cilantro, parsley, oil, lemon juice, salt and pepper.
  2. Lamb Meatballs: Heat oil in large skillet set over medium heat. Cook onion, ginger, 2 cloves garlic, thyme, cumin, coriander, paprika, 1/4 tsp each salt and pepper, chili flakes, cinnamon and fennel, for 3 to 5 minutes or until onion starts to soften. Pour in tomatoes; bring to a boil. Reduce heat to medium-low and simmer for 8 to 10 minutes.
  3. Meanwhile, mix together lamb, bread crumbs, egg, green onion, mint, remaining garlic and remaining each salt and pepper. Divide into 16 equal portions and roll into balls. One at a time, drop meatballs into sauce. Cover and cook for 13 to 15 minutes or until meatballs are cooked through and tender.
  4. Serve meatballs over Herb Couscous. Top with dollop of yogurt and pine nuts.

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