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!
Turkish Spice Blend
Vegetable Broth Concentrate
Salt and Pepper*
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.