Mediterranean Bowl with Lamb Meatballs

Prep Time: 15 minutes | Cook Time: 15-18 minutes | Total Time: 30-35 minutes | Yield: 4 servings

Why I Love This Recipe

This Mediterranean bowl is a vibrant and well-balanced meal packed with fresh flavors. The spiced lamb meatballs are juicy and aromatic, perfectly paired with creamy hummus, a refreshing cucumber salad, and fluffy couscous. A drizzle of olive oil and a squeeze of lemon bring everything together beautifully.

Ingredients

For the Lamb Meatballs:

• 1 pound ground lamb

• 1 tablespoon garlic salt

• 1 tablespoon oregano

• 1 tablespoon thyme

• 1 tablespoon sage

• 1 tablespoon fennel seeds

• ¼ cup finely chopped yellow onion

• ¼ cup packed flat-leaf parsley, finely chopped

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons olive oil, for pan-frying

For the Cucumber Salad:

• 1 ½ cups diced seedless cucumber

• Juice of ½ a large lemon

• 2 tablespoons finely chopped red onion

• Salt and pepper, to taste

For the Bowl:

• 1 cup couscous, quinoa, or rice

• ½ cup hummus

• ¼ cup crumbled feta

• Fresh parsley, for garnish

• Extra virgin olive oil, for drizzling

• Lemon wedges

Instructions

Make the Lamb Meatballs:

1. Preheat oven to 400°F and lightly coat a baking sheet with avocado oil or olive oil.

2. In a medium bowl, combine the ground lamb, garlic salt, oregano, thyme, sage, fennel seeds, onion, parsley, salt, and pepper. Mix with your hands until just combined.

3. Roll the mixture into 12-14 meatballs and place them on the baking sheet.

4. Bake for 15-18 minutes or until fully cooked through.

Make the Cucumber Salad:

5. While the meatballs are baking, prepare the cucumber salad. In a small bowl, stir together the diced cucumber, lemon juice, and red onion.

6. Season with salt and pepper to taste.

Assemble the Bowls:

7. Spread a generous dollop of hummus on the bottom of each bowl.

8. Add cooked couscous (or your preferred grain), a few scoops of cucumber salad, and the lamb meatballs.

9. Sprinkle with crumbled feta and fresh parsley.

10. Drizzle with extra virgin olive oil and a squeeze of lemon.

Serve:

11. Enjoy immediately with extra lemon wedges on the side.

Notes

• Dairy-Free Option: Omit the feta or substitute with a dairy-free alternative.

• Gluten-Free Option: Use quinoa or rice instead of couscous.

• Make It Spicier: Add a pinch of red pepper flakes to the lamb mixture for extra heat.