Instant Pot Lamb Meatballs with Couscous, Pickled Onions, and Tahini
By Nicole KonstantinakosPublished on May 18, 2022
Time
1 hour
Yield
Serves 4
Ingredients
½ cup Vegan Tahini Sauce, divided3 tablespoons panko bread crumbs 1 pound ground lamb ¼ cup chopped fresh mint, divided1 teaspoon ground cinnamon, divided1 teaspoon ground cumin, divided¾ teaspoon table salt, divided1 tablespoon extra-virgin olive oil 1 onion, chopped fine ⅛ teaspoon cayenne pepper 1 cup chicken broth, plus extra as needed1 cup couscous ½ cup jarred roasted red peppers, rinsed, patted dry, and chopped1 teaspoon grated lemon zest plus 1 tablespoon juice⅓ cup Quick Pickled Onions
Before You Begin
You can substitute an equal amount of 85 percent lean ground beef for the lamb, if desired.
Instructions
- Using fork, mash ¼ cup Tahini Sauce and panko together in bowl to form paste. Add ground lamb, 2 tablespoons mint, ½ teaspoon cinnamon, ½ teaspoon cumin, and ½ teaspoon salt, and knead with hands until thoroughly combined. Pinch off and roll mixture into twelve 1½-inch meatballs.
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and remaining ¼ teaspoon salt and cook until onion is softened, about 5 minutes. Stir in remaining ½ teaspoon cinnamon, remaining ½ teaspoon cumin, and cayenne and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Add meatballs to pot. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using slotted spoon, transfer meatballs to plate, tent with aluminum foil, and let rest while cooking couscous. (You should have about 2 cups cooking liquid remaining in pot; add extra broth as needed to equal 2 cups.)
- Using highest sauté function, bring liquid in pot to simmer. Stir in couscous, red peppers, and lemon zest and juice. Turn off Instant Pot, cover, and let sit for 10 minutes. Fluff couscous gently with fork and transfer to serving dish. Arrange meatballs on top and drizzle with remaining ¼ cup Tahini Sauce. Sprinkle with pickled onions and remaining 2 tablespoons mint. Serve.
Time
1 hourYield
Serves 4Ingredients
½ cup Vegan Tahini Sauce, divided
3 tablespoons panko bread crumbs
1 pound ground lamb
¼ cup chopped fresh mint, divided
1 teaspoon ground cinnamon, divided
1 teaspoon ground cumin, divided
¾ teaspoon table salt, divided
1 tablespoon extra-virgin olive oil
1 onion, chopped fine
⅛ teaspoon cayenne pepper
1 cup chicken broth, plus extra as needed
1 cup couscous
½ cup jarred roasted red peppers, rinsed, patted dry, and chopped
1 teaspoon grated lemon zest plus 1 tablespoon juice
⅓ cup Quick Pickled Onions
Ingredients
½ cup Vegan Tahini Sauce, divided
3 tablespoons panko bread crumbs
1 pound ground lamb
¼ cup chopped fresh mint, divided
1 teaspoon ground cinnamon, divided
1 teaspoon ground cumin, divided
¾ teaspoon table salt, divided
1 tablespoon extra-virgin olive oil
1 onion, chopped fine
⅛ teaspoon cayenne pepper
1 cup chicken broth, plus extra as needed
1 cup couscous
½ cup jarred roasted red peppers, rinsed, patted dry, and chopped
1 teaspoon grated lemon zest plus 1 tablespoon juice
⅓ cup Quick Pickled Onions
Ingredients
½ cup Vegan Tahini Sauce, divided
3 tablespoons panko bread crumbs
1 pound ground lamb
¼ cup chopped fresh mint, divided
1 teaspoon ground cinnamon, divided
1 teaspoon ground cumin, divided
¾ teaspoon table salt, divided
1 tablespoon extra-virgin olive oil
1 onion, chopped fine
⅛ teaspoon cayenne pepper
1 cup chicken broth, plus extra as needed
1 cup couscous
½ cup jarred roasted red peppers, rinsed, patted dry, and chopped
1 teaspoon grated lemon zest plus 1 tablespoon juice
⅓ cup Quick Pickled Onions
Why This Recipe Works
Tahini, a potent paste made from toasted sesame seeds, has a texture similar to natural peanut butter. Apart from its being a core ingredient in hummus, we love it in our drizzle-friendly Tahini Sauce. We wanted this sauce to take center stage, so we made it do double duty by mixing it with bread crumbs as a riff on a panade (typically made from bread pieces soaked and mashed in milk or yogurt and then mixed into meatballs to keep them moist) and also spooning it over the finished meatballs on a bed of warmly spiced couscous with roasted red peppers and pickled onions. Lamb's robust grassy flavor was a perfect companion to tahini's smooth nuttiness. The meatballs cooked in just 1 minute under pressure, and as they rested separately, we simply stirred the couscous into the remaining liquid and allowed it to cook in the residual heat and absorb the bold and delicious flavors.
Before You Begin
You can substitute an equal amount of 85 percent lean ground beef for the lamb, if desired.
Instructions
- Using fork, mash ¼ cup Tahini Sauce and panko together in bowl to form paste. Add ground lamb, 2 tablespoons mint, ½ teaspoon cinnamon, ½ teaspoon cumin, and ½ teaspoon salt, and knead with hands until thoroughly combined. Pinch off and roll mixture into twelve 1½-inch meatballs.
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and remaining ¼ teaspoon salt and cook until onion is softened, about 5 minutes. Stir in remaining ½ teaspoon cinnamon, remaining ½ teaspoon cumin, and cayenne and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Add meatballs to pot. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using slotted spoon, transfer meatballs to plate, tent with aluminum foil, and let rest while cooking couscous. (You should have about 2 cups cooking liquid remaining in pot; add extra broth as needed to equal 2 cups.)
- Using highest sauté function, bring liquid in pot to simmer. Stir in couscous, red peppers, and lemon zest and juice. Turn off Instant Pot, cover, and let sit for 10 minutes. Fluff couscous gently with fork and transfer to serving dish. Arrange meatballs on top and drizzle with remaining ¼ cup Tahini Sauce. Sprinkle with pickled onions and remaining 2 tablespoons mint. Serve.
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