MEDITERRANEAN LAMB, PRUNE, AND FETA MEATBALLS OVER PRUNE AND ALMOND COUSCOUS WITH TZATZIKI

Lamb|Ciao Bella|Pasta

Ingredients

The Meatballs:

1-pound ground lamb meat

1 teaspoon Italian seasoning

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon cinnamon

1 teaspoon salt

1 teaspoon black pepper

3 large garlic cloves, chopped

3 tablespoons fresh mint, chopped

2 eggs, beaten

¾ cup panko breadcrumbs

¾ cup dried California prunes, chopped

¾ cup crumbled feta cheese

2 tablespoons olive oil

The Tzatziki Sauce:

1 cup plain Greek yogurt

4 garlic cloves, minced

2 teaspoons fresh dill, chopped

1 tablespoon mint, chopped

½ teaspoon salt

1 tablespoon lemon zest

1 tablespoon lemon juice

1 cup English cucumber, chopped into ¼ dice

The Israeli Couscous:

1 tablespoon olive oil

1 large onion, chopped

6 garlic cloves, chopped

8-ounces mushrooms, sliced

1 small zucchini, cut into ½” thick half-moons – about 1 ½ cups

1 cup Israeli couscous

1 ½ cups chicken stock

½ teaspoon salt

½ teaspoon black pepper

1 cup dried California prunes, chopped

2 tablespoons fresh mint, chopped (plus more for garnish)

½ cup crumbled feta cheese (plus more for garnish)

½ cup sliced almonds (plus more for garnish)

Instructions

In a large bowl, combine all of the meatball ingredients except the feta and olive oil. Knead the mixture with your hands until well combined. Fold in the feta, so that it is evenly distributed but so that you can still see the pieces of the cheese. Form this mixture into small meatballs, about the size of golf balls. Place them on a plate and place them in the freezer for 15 minutes before cooking (this will help them keep their round shape when you cook them).

Heat the 2 tablespoons of olive oil in a large deep skillet over medium high heat. Place the meatballs in the hot oil and brown them on all sides, turning with tongs. Reduce heat to medium low and pour ½ cup of water into the pan. Cover the pan and cook for 4-5 minutes until the meatballs are just cooked through and the temperature in the center is 155-160 degrees. Remove the meatballs from the pan to a plate and tent with foil to keep warm while you prepare the tzatziki and couscous.

To make tzatziki sauce, combine the yogurt, garlic, dill, mint, salt, zest, lemon juice, and cucumber in small bowl and stir to combine. Refrigerate and let the flavors meld until you are ready to serve.

To make the couscous, add the 1 tablespoon of olive oil to the pan drippings from the meatballs. Cook the onions and garlic over medium high heat until fragrant, about 2 minutes. Add the mushrooms and continue cooking, stirring frequently, until the mushrooms have released most of their juices.

Add the zucchini and couscous to the pan and continue to cook, stirring frequently, for about 3 minutes, until the couscous is golden and toasty. Add the chicken stock, salt, and black pepper to the pan. Bring to a boil and then reduce the heat to low. Cover and cook for 12-15 minutes until all of the stock is absorbed and couscous is tender.

When the couscous is tender, stir in the prunes, mint, feta cheese, and almonds. Add the meatballs back to the pan to warm them up for 1-2 minutes.

To serve, place a large spoonful of couscous on a plate, top with several meatballs, and a dollop of tzatziki. Garnish with more mint, feta cheese, and crumbled sliced almonds. DEVOUR!

Makes about 15-18 meatballs.