Moroccan Spiced Lamb Meatballs with Pomegranate Tzatziki
Spice up your Week 20 with a dinner that transports your tastebuds straight to Marrakech! These succulent lamb meatballs are infused with warm Moroccan spices and perfectly balanced by a refreshing, vibrant pomegranate tzatziki. It is an exciting, flavor-packed dish that guarantees to beautifully break your usual weekday dinner routine.
Ingredients
- Ground lamb500 g
- Garlic cloves3 cloves
- Ras el Hanout spice mix2 tbsp
- Fresh mint1 handful
- Salt1 tsp
- Olive oil2 tbsp
- Greek yogurt250 ml
- Cucumber0.5 piece
- Pomegranate seeds0.5 cup
- Lemon juice1 tbsp
- Couscous200 g
- Chicken broth250 ml
Instructions
In a large bowl, mix the ground lamb, minced garlic, Ras el Hanout, finely chopped fresh mint, and salt until well combined. Roll the mixture into 12 to 16 evenly sized meatballs.
Heat the olive oil in a large skillet over medium-high heat. Add the lamb meatballs and cook for 10-12 minutes, turning them occasionally, until they are beautifully golden brown on the outside and fully cooked through.
While the meatballs are sizzling, grate the cucumber and squeeze out the excess water using a clean towel. In a small bowl, combine the grated cucumber, Greek yogurt, and lemon juice, then gently fold in the fresh pomegranate seeds.
Bring the chicken broth to a gentle boil in a small saucepan. Stir in the couscous, cover with a lid, and immediately remove from the heat. Let it sit undisturbed for 5 minutes, then fluff it gently with a fork.
Divide the warm, fluffy couscous among 4 plates. Top with the spiced lamb meatballs and add a generous dollop of the vibrant pomegranate tzatziki. Garnish with a few extra mint leaves and serve immediately.