If you love Mediterranean flavors, this Cava Lamb Meatballs Recipe is a must-try, like the Cava Braised Lamb! Inspired by Cava’s wholesome and vibrant cuisine, this dish brings together spiced lamb meatballs, crisp veggies, creamy tzatziki, and fluffy turmeric rice for a well-balanced meal.
A Cava-inspired lamb meatball bowl is a Mediterranean-style dish featuring juicy spiced lamb meatballs served over Cava Saffron Rice, fresh green Cava Cabbage Slaw, roasted sweet corn, and a variety of toppings like hummus, feta, and tzatziki sauce. It’s a protein-packed, flavor-filled meal perfect for lunch or dinner.
These lamb meatballs are juicy, aromatic, and perfectly spiced. Paired with crisp veggies and a tangy tzatziki sauce, this dish has all the textures and flavors you crave. Plus, it’s easy to make at home and perfect for meal prep!
Why This Cava Lamb Meatballs Taste so delicious?
These Cava Lamb Meatballs are packed with bold Mediterranean flavors, making them incredibly delicious. The combination of cumin, coriander, smoked paprika, cinnamon, and allspice creates a warm, aromatic spice blend that enhances the lamb’s rich, juicy texture.
A touch of sambal or harissa adds a subtle heat, while fresh cilantro and parsley bring a bright, herby freshness. Cooking them in a hot skillet ensures a beautifully seared crust while keeping the inside tender and moist.
Paired with fluffy turmeric rice, creamy tzatziki, and crisp veggies, every bite is a perfect balance of spice, tang, and crunch. It’s a well-rounded, flavorful dish that’s both wholesome and satisfying!
Ingredients Required for Cava Lamb Meatballs Recipe
Here’s the list of Ingredients you’ll need to make this Cava Lamb Meatballs
- 1 lb ground lamb
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- ½ tsp. smoked paprika
- ¼ tsp. ground cinnamon
- ¼ tsp. ground allspice
- ¼ tsp. ground black pepper
- 1 tsp. salt (or to taste)
- 1 tsp. sambal or harissa (or any chili paste)
- 1 tsp. tomato paste
- ¼ tsp. caraway seeds
- 2 tbsp. chopped cilantro & parsley
- 1 tsp. oil
For the Mediterranean Bowl
- Spring mix or your choice of greens
- ½ cup sweet corn (roasted with salt & smoked paprika)
- ½ cup Kalamata olives
- ½ cup hummus
- ¼ cup Cava Pickled Onion
- ¼ cup feta cheese
- ½ cup pita chips
- 1 Cup Cava Saffron Rice
- Chopped cilantro (for garnish)
- 2 tsp. Cava Tahini Caesar Dressing
- 1 tablespoon fresh dill (chopped)
- Salt & pepper to taste
Kitchen Utensil You’ll Need
- Mixing bowls
- Cast iron skillet or frying pan
- Wooden and Measuring spoons
- Knife and chopping board
- Medium saucepan with lid
- Fork and Grater
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
How to Make Cava Lamb Meatballs
Simply follow the steps given below to make your Cava Lamb Meatballs at home
Step 1: Make the Lamb Meatballs
In a large bowl, mix ground lamb with all the spices, sambal/harissa, tomato paste, caraway seeds, cilantro, and parsley. Roll the mixture into small golf-sized meatballs. Heat 1 teaspoon of oil in a cast iron skillet over high heat.
Cook the meatballs for 2-3 minutes on one side until browned. Flip and cook for another 3-4 minutes until fully cooked and deeply colored. Remove from the pan and set aside.
Step 2: Prepare the Turmeric Rice
In a saucepan, add rice, water, turmeric, and salt. Bring to a rolling boil, then reduce heat, cover, and simmer for 15 minutes. Once cooked, fluff with a fork and set aside.
Step 3: Make the Tzatziki Sauce
In a bowl, mix Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, fresh dill, salt, and pepper. Stir well and refrigerate until ready to serve.
Step 4: Assemble the Mediterranean Rice Bowl
Start with a bed of spring mix or greens. Add a generous scoop of turmeric rice. Place the lamb meatballs on top. Add roasted sweet corn, Kalamata olives, hummus, pickled red onions, feta cheese, and pita chips.
Drizzle with tzatziki sauce and garnish with fresh cilantro.
Some Tasty Ways To Customize and Serve This Cava Lamb Meatballs
1. The Classic Bowl (As-Is, No Tweaks!)
This dish is already perfect as a Mediterranean bowl, with turmeric rice, hummus, and tzatziki. The flavors balance beautifully, and honestly, it’s hard to beat the original!
2. Stuffed in Warm Pita Pockets
We’ve taken these juicy lamb meatballs and stuffed them into a warm, fluffy pita with some extra hummus, pickled onions, and feta. A drizzle of tzatziki seals the deal—it’s basically a handheld Mediterranean feast!
3. Over a Bed of Garlic Butter Couscous
If you’re not in the mood for rice, swap it out for garlic butter couscous. The light, fluffy texture of Cava Black Lentils pairs amazingly with the richness of the meatballs. We love to mix in some roasted chickpeas for a crunch!
4. Wrapped in Lettuce for a Low-Carb Twist
For a lighter option, grab some crisp butter lettuce leaves and load them up with meatballs, tzatziki, and pickled onions. It’s fresh, crunchy, and guilt-free—great for a quick lunch!
5. With a Side of Roasted Veggies
Sometimes, we go all out with roasted zucchini, bell peppers, and cherry tomatoes drizzled with olive oil and za’atar. The sweetness from the roasted veggies really brings out the spices in the lamb.
6. Topped with a Soft-Boiled Egg
We tried this on a whim, and wow—a soft-boiled egg on top adds a rich, creamy texture that makes the whole dish even more indulgent. The runny yolk mixed with the rice? Chef’s kiss!
7. As a Mezze Platter with Extra Dips
When we have guests over, we turn this into a full-on Mediterranean feast by serving the meatballs with extra dips like baba ganoush, spicy harissa, and whipped feta. Add some warm pita, and everyone’s happy!
8. Served Over Creamy Mashed Potatoes
This might not be traditional, but trust us—it works! The spiced lamb meatballs + buttery mashed potatoes create a comfort food combo that’s next-level good. Add a drizzle of tzatziki for contrast!
9. Over a Fresh Greek Salad
Want something super light and refreshing? Ditch the rice and serve these meatballs over a crisp Greek salad with cucumbers, tomatoes, red onion, feta, and a lemony vinaigrette. It’s summer in a bowl!
10. In a Toasted Baguette with Garlic Yogurt Sauce
If you’re a sandwich lover, toast a crusty baguette, spread on some garlic yogurt sauce, and load it with lamb meatballs, roasted red peppers, and fresh arugula. It’s a Mediterranean-inspired sub that’s pure heaven!
Some for Making the Best Cava Lamb Meatballs at Home
Alright, let’s talk about some super helpful tips to make sure your lamb meatballs turn out juicy, flavorful, and absolutely perfect! I’ve made this recipe a bunch of times, and trust me—these little tricks make a huge difference.
1. Don’t Overmix the Meat
I’ve learned the hard way—overmixing makes tough meatballs. Just mix everything until the spices and herbs are combined, then stop. You want soft, juicy meatballs, not chewy ones!
2. Use Fresh Spices for the Best Flavor
Old spices? Nope! If your cumin, coriander, or paprika have been sitting in your pantry for years, they’ve lost their magic. Fresh spices give the meatballs that bold, restaurant-style flavor.
3. Oil Your Hands Before Rolling the Meatballs
This is a game-changer! The first time I made these, the meat stuck all over my hands—what a mess! Now, I rub a tiny bit of oil on my palms before rolling. No sticking, just smooth, perfect meatballs.
4. Let the Meatballs Rest Before Cooking
I used to roll the meatballs and throw them straight into the pan, but then they’d lose their shape. Let them chill in the fridge for 10 minutes before cooking, and they’ll hold together beautifully.
5. Get Your Pan HOT Before Adding the Meatballs
A cold pan = soggy meatballs. A hot pan = crispy, flavorful goodness. I heat my cast iron skillet until it’s nice and hot before adding the meatballs. That’s how you get that golden, crispy crust!
6. Flip Once and Let Them Cook
I used to flip my meatballs constantly, and guess what? They never browned properly. Now, I let them sear on one side for 2-3 minutes before flipping. That deep color = big flavor.
7. Cook the Rice While the Meatballs Are Cooking
Time-saving tip! While the meatballs are sizzling, I cook the turmeric rice on another burner. That way, everything finishes at the same time, and I’m not waiting around.
8. Make Extra Tzatziki—You’ll Want It
I always make extra tzatziki sauce because, let’s be real, I drizzle that stuff on everything. It’s creamy, garlicky, and totally addictive. A little extra never hurts!
9. Toast the Pita Chips for Extra Crunch
If you’re using store-bought pita chips, pop them in the oven for 5 minutes at 350°F. It makes them extra crispy and gives them a warm, toasty flavor—so good with hummus!
10. Garnish, Garnish, Garnish!
A sprinkle of fresh cilantro, a drizzle of tzatziki, and a little extra feta on top makes this bowl look (and taste) amazing. Don’t skip the garnishes—they bring the whole dish together!
How to Store and Reheat Cava Lamb Meatballs Properly?
Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm the meatballs in a skillet over medium heat for 5 minutes or microwave in 30-second intervals.
Cava Lamb Meatballs Recipe
Ingredients
- 1 lb ground lamb
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- ½ tsp. smoked paprika
- ¼ tsp. ground cinnamon
- ¼ tsp. ground allspice
- ¼ tsp. ground black pepper
- 1 tsp. salt or to taste
- 1 tsp. sambal or harissa or any chili paste
- 1 tsp. tomato paste
- ¼ tsp. caraway seeds
- 2 tbsp. chopped cilantro & parsley
- 1 tsp. oil
Instructions
- In a large bowl, mix ground lamb with all the spices, sambal/harissa, tomato paste, caraway seeds, cilantro, and parsley. Roll the mixture into small golf-sized meatballs. Heat 1 teaspoon of oil in a cast iron skillet over high heat.
- Cook the meatballs for 2-3 minutes on one side until browned. Flip and cook for another 3-4 minutes until fully cooked and deeply colored. Remove from the pan and set aside.
- In a saucepan, add rice, water, turmeric, and salt. Bring to a rolling boil, then reduce heat, cover, and simmer for 15 minutes. Once cooked, fluff with a fork and set aside.
- In a bowl, mix Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, fresh dill, salt, and pepper. Stir well and refrigerate until ready to serve.
- Start with a bed of spring mix or greens. Add a generous scoop of turmeric rice. Place the lamb meatballs on top.
- Add roasted sweet corn, Kalamata olives, hummus, pickled red onions, feta cheese, and pita chips. Drizzle with tzatziki sauce and garnish with fresh cilantro.
Video
Notes
Reheat: Warm the meatballs in a skillet over medium heat for 5 minutes or microwave in 30-second intervals.
Common Queries on This Cava Lamb Meatballs Recipe
Here, we’ve got you covered with some common questions about the Cava Lamb Meatballs Recipe that people often ask.
1. What happened to Cava beef meatballs?
Cava used to serve beef meatballs, but they were eventually removed from the menu. While there’s no official reason, many believe it was due to menu simplification and a shift towards Mediterranean authenticity. Thankfully, their lamb meatballs remain a fan-favorite, and we think they’re even more flavorful!
2. Is Cava lamb meatballs halal?
Yes! Cava’s lamb meatballs are made with halal-certified lamb, meaning they meet Islamic dietary guidelines. If you’re making them at home, be sure to buy halal ground lamb from a trusted source to keep the dish authentic.
3. What is the secret to firm meatballs?
The key to firm yet juicy meatballs is not overmixing the meat and letting them rest before cooking. We always mix the ingredients just until combined and chill the meatballs for 10-15 minutes before frying. Also, a hot skillet helps create a seared crust that keeps them from falling apart.
4. Where does Cava get their lamb from?
Cava sources their lamb from high-quality, ethical farms that prioritize sustainable and humane practices. While they don’t disclose exact suppliers, they focus on premium Mediterranean-style lamb to maintain their bold, signature flavors.
5. Can I bake the meatballs instead of frying?
Absolutely! If you prefer a healthier, hands-off approach, bake them at 400°F (200°C) for 15-18 minutes on a lined baking sheet. We’ve tried both methods, and while pan-frying gives a crispier crust, baking works great for meal prep!
6. Can I make these meatballs ahead of time?
Yes! We love making a big batch and storing them for quick meals. You can prep the raw meatballs and refrigerate them for up to 24 hours before cooking. Or, cook them fully and freeze for up to 3 months. Just reheat in a skillet or oven when you’re ready to eat.
7. What can I substitute for lamb?
If lamb isn’t your thing, try ground beef, turkey, or chicken. Just keep in mind that lamb has a unique richness that other meats lack. If using a leaner meat like turkey, add a bit of olive oil to keep the meatballs moist.
8. How do I keep my meatballs juicy?
The secret is not overcooking them and using the right fat content. Lamb is naturally juicy, but if you’re using another meat, choose at least 15% fat content. Also, ingredients like tomato paste and chili paste help retain moisture while adding flavor.
9. What sides go well with these meatballs?
We usually serve them in a Mediterranean bowl with rice, hummus, and greens, but they’re also delicious with:
- Warm pita bread
- Crispy roasted potatoes
- Greek salad
- Garlic butter couscous
- Grilled veggies
10. Can I make these meatballs spicy?
Yes! We use sambal or harissa for mild heat, but if you love spice, add red pepper flakes, extra harissa, or a dash of cayenne. One time, we even mixed in spicy feta dip, and it took the flavor to another level!
This Cava Lamb Meatballs Recipe is flavor-packed, nutritious, and super satisfying. Whether you serve it in a rice bowl, with pita, or as an appetizer, it’s a guaranteed crowd-pleaser. Make it today and enjoy a taste of the Mediterranean at home!
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So delicious
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Thanks for the recipe
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