Lamb Meatballs with Couscous and Minted Yogurt
Ingredients
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½ cup panko bread crumbs
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2 large egg yolks
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2 tablespoons extra-virgin olive oil
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2 green onions
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2 teaspoons crushed garlic
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2 teaspoons ground cumin
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1¼ teaspoons salt
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Start the meatballs
To a medium bowl, add the panko, egg yolks, olive oil, chopped green onions, garlic, cumin, salt, smoked paprika and red pepper flakes or black pepper. Mix well to combine.
medium bowl
½ cup panko bread crumbs
2 large egg yolks
2 tablespoons extra-virgin olive oil
2 green onions
2 teaspoons crushed garlic
2 teaspoons ground cumin
1¼ teaspoons salt
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes
measuring cups
measuring spoons
spatula
Add the lamb
Add the ground lamb to the bowl and mix with your hands until all ingredients are evenly distributed.
1 pound ground lamb
Shape the meatballs
Scoop a golf ball-sized amount of the mixture (about 1½ tablespoons) and gently shape it into a ball with your hands. (You can lightly moisten your hands with water to prevent sticking.) Place the meatball on the June Roasting Rack set in a June Pan and repeat until all the mixture has been used, spacing the meatballs evenly across the June Roasting Rack. You should have about 20 meatballs.
June Roasting Rack
June Pan
ice cream scoop
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the geometric center of one meatball.
June Food Thermometer
Cook the meatballs
Transfer the June Pan to the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the meatballs until they are browned and cooked through, about 18 minutes. June will notify you when the meatballs are ready.
June Oven
Start the couscous
While the meatballs cook, prepare the couscous. In a medium pot, combine the salt, broth or salted water and butter or oil. Set the pot over high heat and bring the contents to a boil. When the liquid is boiling, add the couscous and stir to combine. Cover the pot and remove it from the heat.
1¾ cups chicken broth
2 tablespoons unsalted butter
1½ cups instant couscous
1 teaspoon salt
pot
Finish the couscous
Allow the couscous to hydrate covered for at least 5 minutes, up to 20 minutes. Before serving, remove the lid, fluff the couscous with a fork and add the chopped parsley, if using.
fork
2 tablespoons chopped parsley
Make the minted yogurt
In a small bowl, mix the yogurt, mint, salt and pepper to combine. Set aside.
1 cup Greek yogurt
3 tablespoons chopped mint leaves
¾ teaspoon salt
½ teaspoon black pepper
small bowl
Serve
Remove the June Pan from the June Oven and set it on a cooling rack. Allow the meatballs to cool 5 minutes before serving them with the couscous and minted yogurt on the side. Drizzle the pomegranate molasses over the meatballs before serving, if using.
2 tablespoons pomegranate molasses
cooling rack