• erika45622

Feta Stuffed Lamb Balls on a bed of Couscous and Cucumber

Updated: Mar 3

Spring is here and my palate is dreaming of lighter fare with a nice balance of acid and fat. So this year I decided to not do the big leg of lamb on Easter Sunday and instead do a lite and full of flavor version of lamb meatballs. All of the components of this dish can be made in advance which makes this a stress free and tasty option for your holiday table. Don't forget the pita bread!



Ingredients

For Meatballs

1 1/2 lbs ground lamb

2 Tblsp Greek yogurt

1 egg

1/2 cup panko bread crumbs

1 Tblsp minced fresh garlic

1 tsp onion powder

1 tsp ground cumin

1/4 cup chopped cilantro (sub with fresh dill if cilantro gives you the willies)

6 oz brick Feta cheese cut into 1/2 inch cubes

Salt and pepper to taste


For Couscous

2 cups chicken stock, heated to just boiling

1 Tblsp olive oil

1 1/2 cups couscous

Salt to taste


For Cucumbers

1-2 English cucumber(s) sliced thin

2 Tblsp red wine vinegar

1 Tblsp olive oil

Salt and pepper to taste


Instructions

.

  • Preheat oven to 425°.

  • Gently combine all of the meatball ingredients in a large bowl and mix everything together. Don't over mix or the meat gets tough.

  • Scoop about 2 tablespoons of the meatball mixture into a small ball and press 1 feta cube into the center, sealing meat tightly around cheese. place on baking sheet lined with parchment paper. Repeat with remaining meatball mixture and cheese.

  • Place baking sheet into the oven and bake meatballs for 15-20 minutes or until the lamb is cooked through (about 150 degrees internal temperature).

  • Meanwhile, heat the chicken stock and olive oil. When just bubbling remove from heat and stir in couscous. Cover and let sit for at least five minutes. NO PEEKING! Fluff it up just before plating.

  • Combine cucumbers with vinegar, oil and salt and pepper to taste.

On a platter, make a thin bed of couscous top with the cucumber salad and finish with the meatballs. Crumble on a bit more Feta and add some olives. Give a final drizzle of your best olive oil and serve with a side of a creamy hummus and a squeeze of lemon. Heaven.


Items available at the Pot Rack to assist in the making of this dish:



Wusthof 7 inch Santuko chopping knife.







Kook ceramic nesting bowls in the latest colors.





Emile Henry olive oil cruet.

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