Cava Lamb Meatballs Recipe
If you love Mediterranean flavors, this Cava Lamb Meatballs Recipe is a must-try! 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.
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
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.
Reheat: Warm the meatballs in a skillet over medium heat for 5 minutes or microwave in 30-second intervals.