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Turkish Lamb Meatballs

Turkish Lamb Meatballs

with Herby Couscous

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Our Turkish spice blend is full of warm flavors like allspice and cumin for a Middle Eastern twist on traditional meatballs. Earthy, sweet parsnips give this sauce another unique spin. Served on a bed of fluffy couscous, this is a hearty, satisfying dish you’ll love to curl up with.

Allergens:WheatMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Ground Lamb

¾ cup

Couscous

(ContainsWheat)

1 unit

Red Onion

1 unit

Carrots

6 ounce

Parsnip

1 jar

Honey

¼ ounce

Cilantro

1 box

Diced Tomatoes

1 tablespoon

Turkish Spice Blend

1 unit

Chicken Stock Concentrate

Not included in your delivery

unit

Kosher Salt

unit

Pepper

2 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories763 kcal
Energy (kJ)3192.3920000000003 kJ
Fat30 g
Saturated Fat14 g
Carbohydrate104 g
Sugar27 g
Dietary Fiber18 g
Protein31 g
Sodium707 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.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Large Pan
Pot
Fork
Instructionsarrow up iconarrow up icon
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1

Prep the veggies: Wash and dry all produce. Peel and finely dice the carrot and parsnip. Halve, peel, and finely chop the onion. Finely chop the cilantro leaves and stems, reserving a few leaves for garnish.Take the butter out and let come up to room temperature.

2

Start the sauce: Heat a drizzle of oil in a large pan over medium high heat. Add the parsnip, carrot, and onion to the pan and cook, tossing for 10-12 minutes, until very soft. Season with salt and pepper.

3

Make the meatballs: While the vegetables cook, in a medium bowl, combine the ground lamb, 1 teaspoon Turkish spice blend (we are sending more), half the cilantro leaves, and a large pinch of salt and pepper. Form the mixture into teaspoon-sized meatballs and set aside.

4

Simmer the sauce: Once the vegetables are soft, add the remaining Turkish spice blend to the pan and cook for 30 seconds, until fragrant. Add the tomatoes, stock concentrate, honey, and ½ cup water to the pan and stir to combine. Bring to a boil, then reduce to a simmer. In a small pot, bring 1 ½ cups water and a large pinch of salt to a boil.

5

Cook the meatballs: Heat a drizzle of oil in another large pan over medium-high heat. Add the meatballs and cook for 3-4 minutes, rotating to brown on all sides, until browned. Add the meatballs to the sauce to finish cooking.

6

Make the couscous and serve: Once boiling, add the couscous to the pot of water, cover, and remove from the heat for 5 minutes. Then, fluff the couscous with a fork, stirring in the cilantro stems and the butter. Serve with the sauce and the Turkish lamb meatballs. Finish with the remaining cilantro leaves. Enjoy!