Harissa Lamb Meatballs

Overview

To be honest, my husband has historically been more of the lamb fan in our house, unless it’s ground lamb. Then we usually make gyros or shepherd’s pie.

But one day, we had ground lamb in the house and I was feeling like some mediterannean tapas food, so played around until I got the most flavorful meatballs that paired perfectly with my beet hummus and some tahini + miso spread. Hope you love them!

Makes about 12 meatballs

 

 

Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

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Shopping List

  • 1 small yellow onion, finely chopped

  • 3 cloves garlic, minced

  • 1/2 cup breadcrumbs

  • 1 egg

  • 1 lb ground lamb

  • 1/2 tsp kosher salt

  • cracked black pepper (about 1/4 tsp)

  • 1 tbsp ground harissa

  • 1/2 cup fresh parsley, finely chopped

For the Tahini + Miso spread

  • Combine a couple tbsp of tahini + 1 tbsp of miso and juice from 1/2 a lemon. Season with salt and pepper.

Also recommended

  • crumbled feta + microgreens; za’atar + harissa seasoning

Method

Preheat your oven to 350 degrees.

In a small pan, heat about 1/2 tsp of oil and add your onion and garlic and cook until light and translucent, about 3-5 minutes. Remove from pan.

Next, in a bowl, combine the onion + garlic, breadcrumbs, egg, lamb, seasoning (s+p+harissa), and parsley. Mix until just combined.

Form meatballs and place on a baking sheet lined with parchment. Bake in the oven for about 25 minutes until cooked through.

To serve, spread beet hummus on the bottom of a plate. Next to the hummus, spread some tahini miso spread. Place meatballs on top of hummus and sprinkle feta, extra harissa or za’atar seasoning, and some micro greens.

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