If you’re looking for a delicious and easy one-pot recipe, this lamb meatballs with couscous and pickled onions dish is a must-try. With bold Mediterranean flavors, a rich tahini sauce, and a simple Instant Pot method, this meal is perfect for busy nights.
The lamb meatballs are juicy, the couscous is fluffy, and the pickled onions add a bright contrast. Everything cooks in one pot, making cleanup a breeze.
Why You’ll Love This One-Pot Recipe
- Quick and Easy – The Instant Pot cooks everything in just a fraction of the time.
- Minimal Cleanup – Since it’s a one-pot meal, there are fewer dishes to wash.
- Rich Mediterranean Flavors – The tahini, fresh mint, and warm spices bring this dish to life.
- Perfect for Meal Prep – Store leftovers easily for a flavorful lunch or dinner the next day.
- Customizable – You can swap the lamb for beef or turkey if preferred.
The Secret to Flavorful Lamb Meatballs
Lamb meatballs are the heart of this one-pot recipe, offering a rich, slightly smoky flavor. The combination of warm spices, fresh herbs, and tahini makes them tender and deeply flavorful.
Cooking them under pressure locks in the juices while keeping the texture light. A quick sear enhances the exterior, adding a slight crispness before they soak up the flavorful cooking broth.
How Couscous Absorbs All the Flavor
Couscous isn’t just a side dish here—it’s a key player. Cooking it in the same pot as the meatballs allows it to soak up every bit of the aromatic broth.
The fluffy texture and mild, nutty flavor complement the richness of the lamb, while the addition of lemon zest and roasted red peppers brightens the dish.
Unlike plain water-cooked couscous, this method infuses it with depth, making each bite a burst of Mediterranean goodness.
The Bold Contrast of Pickled Onions
Pickled onions are the perfect finishing touch to this one-pot recipe. Their tangy, slightly sweet bite balances the richness of the tahini sauce and lamb.
They also add a refreshing crunch that cuts through the warm, spiced flavors of the dish.
Easy Variations for Any Preference
- Swap the Meat – Try ground turkey or beef for a lighter or more familiar option.
- Make It Gluten-Free – Replace couscous with quinoa or cauliflower rice.
- Boost the Heat – Add extra cayenne or a dollop of harissa for a spicy twist.
- Dairy-Free & Nut-Free – This dish naturally avoids dairy and nuts, making it great for those with allergies.
- Meal Prep-Friendly – Store leftovers in an airtight container and reheat for a quick, flavorful meal.
This one-pot recipe delivers bold flavors, a variety of textures, and effortless cleanup. Whether for a family dinner or meal prep, it’s a dish that brings the warmth of the Mediterranean to your table.
Simple Lamb Meatballs with Couscous & Pickled Onions One-Pot Recipe
Equipment
- Instant Pot (or electric pressure cooker)
Ingredients
For the Tahini Sauce:
- ¼ cup tahini
- ¼ cup water
- 1 teaspoon grated lemon zest plus 3 tablespoons lemon juice divided
- 1 garlic clove minced
- ¾ teaspoon table salt divided
For the Meatballs:
- 3 tablespoons panko bread crumbs
- 1 pound ground lamb or substitute 85% lean ground beef
- ¼ cup chopped fresh mint divided
- 1 teaspoon ground cinnamon divided
- 1 teaspoon ground cumin divided
For the Cooking Liquid & Couscous:
- 1 tablespoon extra-virgin olive oil
- 1 onion chopped fine
- ⅛ teaspoon cayenne pepper
- 1 cup chicken broth plus extra as needed
- 1 cup couscous
- ½ cup jarred roasted red peppers rinsed, patted dry, and chopped
- ½ cup pickled onions
Instructions
- Prepare the Sauce: In a bowl, whisk together tahini, water, 2 tablespoons lemon juice, and garlic until smooth. Season with salt and pepper. (Sauce can be refrigerated for up to 4 days; bring to room temperature before using.)
- Make the Meatballs: In a bowl, mash ¼ cup of the prepared sauce with panko bread crumbs to form a paste. Add ground lamb, 2 tablespoons mint, ½ teaspoon cinnamon, ½ teaspoon cumin, and ½ teaspoon salt. Knead until combined, then roll into 12 meatballs (about 1½ inches each).
- Sauté Aromatics: Set the pressure cooker to the highest sauté function. Heat oil until shimmering, then add onion and remaining ¼ teaspoon salt. Cook for about 5 minutes until softened. Stir in the remaining ½ teaspoon cinnamon, remaining ½ teaspoon cumin, and cayenne. Cook for 30 seconds until fragrant.
- Cook the Meatballs: Pour in the chicken broth, scraping up browned bits. Add the meatballs, lock the lid, and select high-pressure cooking for 1 minute.
- Steam Release & Prepare Couscous: Quick-release pressure and remove the lid carefully. Use a slotted spoon to transfer meatballs to a plate and cover with foil. Ensure there are 2 cups of cooking liquid remaining in the pot (add extra broth if needed).
- Cook Couscous: Bring liquid to a simmer using the sauté function. Stir in couscous, roasted red peppers, lemon zest, and remaining 1 tablespoon lemon juice. Turn off heat, cover, and let sit for 10 minutes.
- Serve: Fluff couscous with a fork and transfer to a serving dish. Arrange meatballs on top, drizzle with remaining tahini sauce, and sprinkle with pickled onions and remaining mint. Serve immediately.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.