1 small onion, chopped
1/2 cup packed fresh parsley sprigs
1/4 cup fresh mint leaves
1 tablespoon minced fresh oregano
2 garlic cloves
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1 pound ground lamb
1 tablespoon vegetable oil
Hot cooked couscous
1 cup plain Greek yogurt
2 plum tomatoes, cut into wedges
3 tablespoons minced red onion
Fresh mint leaves
2 lemons, cut into wedges
Place onion, parsley, mint, oregano and garlic in bowl of food processor, pulse until minced.
In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin, add lamb; mix lightly but thoroughly.
With wet hands, shape into 16 balls.
In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain.
Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges and red onion. Garnish with mint leaves and lemon wedges.
Prep/Total Time: 25 min.
Makes 4 servings