Spiced Lamb Meatballs with Zucchini Ribbons, Bulgur and Yogurt Sauce

These lamb meatballs are anything but ordinary. Infused with harissa, mint and oregano, they get a moist, tender texture from finely chopped cooked spinach-a clever way to add extra greens. Paired with fluffy bulgur, bright zucchini ribbons and a cooling spiced yogurt sauce, this dish is a balanced, flavor-packed meal that comes together in about 40 minutes.

The harissa brings a warm, smoky heat that complements the richness of the lamb, while the yogurt sauce adds a creamy, tangy finish. Whether you’re looking for a weeknight dinner that feels special or a way to sneak more vegetables onto the plate, these meatballs deliver on every front.

Log in to save recipes and build weekly shopping lists.

Ingredients

8 ounce Ground LambView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

2 ounce YogurtView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 sprig OreganoView ingredient guideLike ingredientDislike ingredient

1 sprig MintView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Halve, peel and finely dice the onion. Mince or grate the garlic. Mince the oregano and mint. Halve the lemon. Using a vegetable peeler, shave the zucchini into ribbons lengthwise, rotating as needed. Discard the seedy core.
2. Bring 1 cup water and the stock concentrate to a boil in a small pot. Toss the zucchini ribbons in a bowl with the juice of one lemon half. Season with salt and pepper. Once the water is boiling, add the bulgur, cover and reduce to a simmer. Cook for 12 minutes until tender. Keep covered until ready to serve.
3. Meanwhile, heat ½ tablespoon olive oil in a large pan over medium heat. Add half the spinach and cook, tossing, for 2-3 minutes until wilted. Season with salt and pepper.
4. Let the spinach cool slightly, then finely chop. In a medium bowl, combine the ground lamb, cooked spinach, panko, onion, oregano, half the garlic, half the mint, 1 teaspoon harissa (or less to taste) and a large pinch of salt and pepper. Mix well.
5. Form the lamb mixture into 1-inch meatballs and place on a lightly oiled baking sheet. Bake for 10-12 minutes until cooked through.
6. Meanwhile, make the spiced yogurt sauce: in a small bowl, mix together the yogurt, remaining mint, remaining garlic, harissa to taste and a squeeze of lemon. Season with salt and pepper.
7. Toss the marinated zucchini ribbons in a large bowl with the remaining spinach, a squeeze of lemon and 1 tablespoon olive oil. Season with salt and pepper.
8. Serve the meatballs over the bulgur, drizzled with spiced yogurt sauce. Plate the spinach and zucchini salad on the side. Enjoy!

Recipe Tips

FAQ

Can I use ground beef instead of lamb?

Yes, ground beef works well as a substitute. The flavor will be milder, so consider adding a bit more harissa or spices.

How do I store leftovers?

Store meatballs, bulgur and zucchini separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Is there a substitute for bulgur?

Quinoa or couscous make excellent substitutes. Cook according to package directions and season with the stock concentrate.