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This meal features dense and tender lamb meatballs, creamy and refreshing cucumber raita--a traditional Indian sauce made with yogurt and vegetables--and whole-wheat couscous, a grain-like pasta that can be found at most supermarkets. Garnish these slow-cooker meatballs with fresh dill sprigs, and serve with lightly toasted pita, if desired.

Cooking Light
Source: Everyday Slow Cooker


Recipe Summary test

25 mins
2 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • Place the breadcrumbs and milk in a large bowl, stirring with a fork until moistened. Add the lamb, mint, oregano, garlic, cumin, pepper, 1/2 cup of the onion, and 1 teaspoon of the salt, stirring gently with a fork until combined. Shape the lamb mixture into 24 (1 1/4-inch) meatballs. Place the meatballs in a 6-quart slow cooker coated with cooking spray. Top with the beef stock. Cover; cook on LOW until a thermometer inserted in 3 to 4 meatballs registers 145 degrees F, 2 to 3 hours.

  • Squeeze the cucumber in a clean kitchen towel to remove the excess water. Whisk together the cucumber, yogurt, dill, lemon juice, and remaining 2 tablespoons onion and 1/2 teaspoon salt in a medium bowl until blended.

  • Prepare the couscous according to the package directions, omitting the salt and fat. Divide the couscous and meatballs among 6 plates; top with the yogurt mixture.

Nutrition Facts

447 calories; protein 33g; carbohydrates 46g; dietary fiber 7g; sugars 4g; fat 16g; saturated fat 6g; sodium 591mg.