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.
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.