Sheet Pan Lamb Meatballs and Couscous
Sheet pan dinners deserve some sort of culinary royalty, especially for home cooks. The idea of doing a bit of prep then letting your oven take care of the rest while giving yourself plenty of time to relax scratches just about every itch.
Today’s recipe will take a bit of a Mediterranean spin on a classic sheet pan dinner, it will involve some beautiful lamb meatballs, pearl couscous, and some veggies for a healthy and delicious dinner that you do not have to be a restaurant chef to make or enjoy.
1 cup pearl couscous/Israeli couscous
Salt
1 pound ground lamb
1/2 cup finely grated Pecorino Romano
Freshly ground black pepper
3 tbsp chopped fresh mint, divided
3 tbsp chopped fresh basil, divided
3 minced garlic cloves
1 tsp allspice
2 medium zucchini, trimmed, quartered lengthwise, and thinly sliced
2 cups cherry tomatoes, cut in half (multicolor tomatoes, if you have them)
Olive oil, for drizzling
1 tbsp dried oregano
4 oz feta cheese, for crumbling
Preheat the oven to 425 degrees F and line a rimmed baking sheet with aluminum foil.
Cook the pearl couscous according to the package directions. Set aside for 5 minutes once cooked.
To make the meatballs, combine the ground lamb, a big pinch of salt and pepper, Pecorino, 2 tbsp each of mint and basil, the garlic, oregano, and allspice until well combined. Divide and roll the meat mixture into 1-ounce balls.
Spread the couscous onto the baking sheet along with the zucchini and tomatoes. Toss with olive oil, salt, pepper, and oregano, then spread into an even layer across 2/3 of the pan. Place the meatballs onto the empty part of the pan, and roll those in oil as well.
Transfer the entire tray to the oven and bake for 30 minutes, tossing now and then, until the meatballs are fully cooked and the couscous and veggies are nicely brown.
Allow everything to cool for a few minutes before topping with the remaining herbs, the feta, and a drizzle of olive oil.
