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Mediterranean Lamb Meatballs

Mediterranean Lamb Meatballs

on Couscous with Spinach and Feta

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Saucy lamb meatballs spill over a comforting bowl of couscous in this easy, flavourful and fun meal. Turkish spices add extra warmth to brighten up those chilly days!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

½ cup



50 g


1 tbsp

Turkish Spice Blend

370 mL

Crushed Tomatoes

¼ cup

Panko Breadcrumbs


1 unit

Vegetable Broth Concentrate

¼ cup

Feta Cheese


56 g

Baby Spinach

Not included in your delivery

1 tbsp

Unsalted Butter*


½ tbsp


¼ tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Calories680 kcal
Fat31 g
Saturated Fat13 g
Carbohydrate62 g
Sugar11 g
Dietary Fiber7 g
Protein35 g
Cholesterol100 mg
Sodium1110 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Medium Pot
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce.

Peel, then finely chop shallot.


Crumble lamb into a large bowl. Add breadcrumbs, half the Turkish Spice Blend and 1/4 tsp salt (dbl for 4 ppl). Season with pepper. Roll lamb mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.**


While meatballs cook, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until tender, 2-3 min. Add remaining Turkish Spice Blend and cook, stirring often, until fragrant, 1 min. Add crushed tomatoes, then reduce heat to medium and simmer, stirring occasionally, until sauce is thickened slightly, 6-8 min.


Add 2/3 cup water, 1 tbsp butter (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Remove pot from heat, stir in couscous, then cover and let stand, until tender and liquid is absorbed, 5-6 min.


When meatballs are cooked, add meatballs and spinach to the pan with sauce. Cook, stirring occasionally, until spinach wilts, 1-2 min. Season with salt and pepper.


Fluff couscous with a fork, then season with salt. Divide couscous between plates. Top with meatballs and sauce. Sprinkle feta over top.