Sticky Fig Lamb Meatballs
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Sticky Fig Lamb Meatballs

with Roasted Veggie Couscous and Feta

Get ready to be transported to azure seas and eternal sunshine! Bold and bright Mediterranean flavors like fig and zaatar join forces to create these yummy meatballs served with crisp vegetable laced couscous, feta and creamy tzatziki.

Chef's Choice

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

Preparation Time40 minutes
Cooking Time20 minutes


serving amount

250 g

Ground Lamb

½ cup


(Contains Wheat)

2 tbsp

Fig Spread

(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)

1 unit(s)


1 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

3 tbsp

Yogurt Sauce

(Contains Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

1 tbsp

Mediterranean Spice Blend

(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)

Not included in your delivery

0.13 tsp


3 tbsp


0.13 tsp


1 tbsp



Nutrition Values

Calories830 kcal
Fat48 g
Saturated Fat15 g
Carbohydrate66 g
Sugar12 g
Dietary Fiber6 g
Protein34 g
Cholesterol100 mg
Sodium1260 mg
Trans Fat0.3 g
Potassium1000 mg
Calcium125 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Medium Pot
Baking Sheet
Large Non-Stick Pan


  • Combine tzatziki and 2 tbsp water (dbl for 4 ppl) in a small bowl.
  • Core, then cut pepper into 1/2-inch pieces.
  • Cut zucchini into 1/2-inch pieces.
  • Peel, then cut onion into 1/4 -inch pieces.
  • Finely chop parsley.
  • Add 2/3 cup water and garlic salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, remove the pot from heat, then add couscous. Stir to combine.
  • Cover and let stand for 5 min.
  • When couscous is tender, fluff with a fork.
  • Add onions, peppers, zucchini, half the Mediterranean spice blend and 2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine.
  • Roast, in the bottom of the oven until tender-crisp and golden brown, 15-17 min.
  • Add lamb, breadcrumbs, half the parsley and remaining Mediterranean spice blend to a large bowl. Season with salt and pepper, then combine.(TIP: If you prefer a firmer meatball, add an egg to the mixture!)
  • Roll mixture into 12 equal-sized meatballs (24 for 4 ppl).
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1 tbsp oil, then meatballs. (NOTE: Don't overcrowd the pan; cook meatballs in 2 batches if needed, using 1 tbsp oil per batch.) Cook, turning meatballs often, until browned all over and cooked through, 8-10 min.**
  • Carefully drain and discard all but 1 tbsp fat from the pan.
  • Remove pan from heat. Add in all meatballs and fig spread. Toss to coat meatballs evenly.
  • Add roasted vegetables and remaining parsley to the pot with the couscous. Stir gently to combine.
  • Divide couscous between plates. Top couscous with meatballs and spoon over any remaining glaze from the pan.
  • Sprinkle feta over top.
  • Spoon over tzatziki.
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