Lamb meatball recipe with Moroccan couscous and mini vegetables

A delicious alternative to the classic meatball recipe is lamb meatballs, which combine flavor and sophistication. Using other types of ground beef is a great way to vary the flavors of your day to day recipes, especially when paired with different side dishes.

That is why we chose Moroccan couscous, which is very popular in the Middle East and replaces rice. Easy to prepare, the dish is a benchmark in seasonings and aromas, providing a lot of flavor. Learn how to prepare it!

Ingredients:

Lamb meatballs:

• 1 shoulder of ground Estância 92 lamb
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 tbsp. cumin
• ½ tbsp. hot paprika
• Peppermint leaves to taste
• Salt to taste
• Alma Lusa olive oil to taste

Moroccan couscous:

• 2 cups (teacups) Moroccan couscous
• 2 cups (teacups) vegetable broth or hot water
• Alma Lusa olive oil to taste
• 1 zucchini cut into small cubes
• 1 carrot cut into small cubes
• 1 red onion, cut into small cubes
• Salt to taste
• Black pepper to taste
• Parsley to taste
• Rosemary to taste
• Thyme to taste
• Zest of 2 lemons

Preparation:

Lamb meatballs:

In a large bowl, place the ground Estancia 92 lamb shoulder, add the onion, garlic, and season with cumin, hot paprika, mint leaves and salt.

Mix well and roll into medium sized balls. Drizzle Alma Lusa olive oil in a large skillet, place the lamb meatballs and bring to medium heat.

Allow to cook for 15 minutes or until lightly browned. Set aside.

Moroccan couscous

In a large bowl, place the Moroccan couscous and add the vegetable broth, cover and let stand for 5 minutes.

After, with a fork, loosen the couscous and set aside.

Bring a medium nonstick skillet over medium heat and drizzle with Alma Lusa olive oil.

Place the chopped zucchini, cook for 2 minutes. Add to the bowl with the couscous.

In the same pan, drizzle with more Alma Lusa olive oil, place the carrots and cook for 2 minutes and add it to the bowl with the couscous.

In the same pan, drizzle more Alma Lusa olive oil, place the red onions and cook for 2 minutes and add it to the bowl with the couscous as well.

Season with salt, black pepper to taste, chopped parsley, chopped rosemary, chopped thyme and lemon zest.

Mix well and drizzle Alma lusa olive oil. Next, serve the couscous with the lamb meatballs.