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A copycat CAVA spicy lamb meatball bowl with meatballs, mixed greens, tomato, cucumber, avocado, red onion, feta cheese, and a dollop of hummus, surrounded by lemon wedges, avocado, and dressing.
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Copycat Cava Spicy Lamb Meatball Bowls

These are the Cava lamb meatballs you've been ordering on repeat — harissa-spiced, cast-iron charred, and ready to make at home whenever the craving hits. And you want that same flavor at home without overcomplicating it. This recipe keeps the merguez-inspired spice, the full bowl build, and the textures that make it work, with smart shortcuts that actually fit a weeknight.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, dinner, lunch
Cuisine: American, Greek, Mediterranean
Servings: 4 servings
Calories: 559kcal
Author: Abi Gunasekaran

Equipment

Ingredients

For the Spicy Lamb Meatballs

  • 1 lb ground lamb
  • 2 cloves garlic minced
  • 2 tablespoons harissa sauce
  • 2 tablespoons fresh parsley finely chopped
  • 2 tablespoons fresh mint finely chopped
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • 1 tablespoon 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

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 overmix to keep the meatballs tender.
    A bowl of seasoned ground lamb with a wooden spoon, surrounded by a green cloth, oil, and salad greens on a beige surface.
  • Form the mixture into small meatballs (about 1–1.5 inches in size). I got exactly 16 meatballs.
    A baking tray lined with parchment paper holding fifteen uncooked meatballs, garnished with herbs, placed on a light surface.

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.
    Meatballs cooking in a black cast iron skillet, with a browned exterior and visible oil on the surface.
    • 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.
    A spicy lamb meatball bowl with meatballs mixed greens, avocado, tomato, red onion, hummus, and crumbled feta cheese.

Notes

Want to push this closer to a CAVA-style bowl? Add these easy upgrades:
  • Quick pickled red onions: Toss sliced red onion with vinegar, water, sugar, and salt. Let sit 20–30 minutes for a sharp, bright contrast.
  • Cooked lentils: Add a scoop of black or French green lentils for extra texture and to make the bowl more filling.
  • Crazy feta–style spread: Blend feta with Greek yogurt, jalapeño, lemon juice, and olive oil until creamy for a spicy, tangy upgrade over crumbled feta.
Harissa varies widely in heat and flavor, so taste it before mixing to control the final result. For the best texture, keep the meatballs small and avoid overmixing.
You can cook the meatballs fully on the stovetop or finish them in a 400°F oven after searing.

Nutrition

Serving: 1serving | Calories: 559kcal | Carbohydrates: 15g | Protein: 26g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 99mg | Sodium: 1093mg | Potassium: 790mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1280IU | Vitamin C: 20mg | Calcium: 161mg | Iron: 4mg