Sticky Fig Lamb Meatballs
with Roasted Veggie Couscous and Feta
Get ready to be transported to azure seas and eternal sunshine! Bold and bright Mediterranean flavors like fig and zaatar join forces to create these yummy meatballs served with crisp vegetable laced couscous, feta and creamy tzatziki.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
½ cup
Couscous
(Contains Wheat)
2 tbsp
Fig Spread
(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
3 tbsp
Yogurt Sauce
(Contains Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
1 tbsp
Mediterranean Spice Blend
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
Not included in your delivery
0.13 tsp
Salt*
3 tbsp
Oil*
0.13 tsp
Pepper*
1 tbsp
Butter*
Nutrition Values
Utensils
Instructions
- Combine tzatziki and 2 tbsp water (dbl for 4 ppl) in a small bowl.
- Core, then cut pepper into 1/2-inch pieces.
- Cut zucchini into 1/2-inch pieces.
- Peel, then cut onion into 1/4 -inch pieces.
- Finely chop parsley.
- Add 2/3 cup water and garlic salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, remove the pot from heat, then add couscous. Stir to combine.
- Cover and let stand for 5 min.
- When couscous is tender, fluff with a fork.
- Add onions, peppers, zucchini, half the Mediterranean spice blend and 2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast, in the bottom of the oven until tender-crisp and golden brown, 15-17 min.
- Add lamb, breadcrumbs, half the parsley and remaining Mediterranean spice blend to a large bowl. Season with salt and pepper, then combine.(TIP: If you prefer a firmer meatball, add an egg to the mixture!)
- Roll mixture into 12 equal-sized meatballs (24 for 4 ppl).
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp oil, then meatballs. (NOTE: Don't overcrowd the pan; cook meatballs in 2 batches if needed, using 1 tbsp oil per batch.) Cook, turning meatballs often, until browned all over and cooked through, 8-10 min.**
- Carefully drain and discard all but 1 tbsp fat from the pan.
- Remove pan from heat. Add in all meatballs and fig spread. Toss to coat meatballs evenly.
- Add roasted vegetables and remaining parsley to the pot with the couscous. Stir gently to combine.
- Divide couscous between plates. Top couscous with meatballs and spoon over any remaining glaze from the pan.
- Sprinkle feta over top.
- Spoon over tzatziki.
