Copycat Cava Spicy Lamb Meatball Bowls
Recipe prepared by Kita Roberts | Serves 4 | Prep: 15 mins. | Cook: 15 mins.
If you've ever had the spicy lamb meatballs at CAVA, you already know they're worth recreating at home. Harissa-spiced, cast-iron seared, and built into a full bowl in just 30 minutes.
Instructions
Mix the Ground Lamb
In a large bowl, combine the ground lamb, garlic, harissa, parsley, mint, salt, and spices. Mix until well combined, but do not over-mix to keep the meatballs tender.
Form the mixture into small meatballs (about 1–1.5 inches in size). I got exactly 16 meatballs.
Cook the Meatballs
Heat a large cast-iron skillet over medium heat and lightly oil it. Add the meatballs and cook for 10–12 minutes, turning occasionally, until browned on all sides and fully cooked through.
Tip: If your meatballs are sticking to the pan, they’re not ready to flip yet. Once a proper crust forms, they’ll release naturally—giving you better browning and deeper flavor without tearing them apart.
Build the Bowls & Serve
Divide the spring greens into serving bowls. Top with the tomato-cucumber-onion salad, avocado, feta cheese, and a scoop of hummus. Add the warm lamb meatballs on top.
Drizzle generously with tzatziki and serve immediately.
Ingredients
For the Spicy Lamb Meatballs
1 lb ground lamb
2 cloves garlic, minced
2 tbsp. harissa sauce
2 tbsp. fresh parsley, finely chopped
2 tbsp. fresh mint, finely chopped
1 tsp. salt
1 tsp. cumin
1 tsp. paprika
1 tsp. coriander
½ tsp. black pepper
½ tsp. ground cinnamon
1 tbsp. olive oil
For the Bowls
2 cups spring mixed greens
1 cup tomato, cucumber, and red onion salad
1 medium avocado, chopped
½ cup feta cheese, crumbled
½ cup hummus
Tzatziki for serving
This recipe originally appeared on GirlCarnivore.com/copycat-cava-spicy-lamb-meatball-bowls/.