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–+ servings

Simple Lamb Meatballs with Couscous & Pickled Onions One-Pot Recipe

This one-pot recipe brings together tender lamb meatballs infused with Mediterranean spices, fluffy couscous, and tangy pickled onions for a vibrant and well-balanced dish.
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Total Time 1 hour
Course Main Dish
Cuisine Mediterranean
Servings 4

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.
Keyword couscous and lamb, easy lamb meatballs, Mediterranean meatballs, one pot recipe, pressure cooker lamb
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