My friend Monique took me to dinner recently in celebration of my birthday and we shared an appetizer portion of lamb harissa meatballs at a local restaurant. I love spicy flavors and harissa is an all-time favorite ingredient. Following the same concept, I offer a version of the meatballs that can be enjoyed below. I make a lot so I can have leftovers and feed my 6’5 son! This is great served over rice or orzo with a side of green beans with almonds and olives.
Ingredients
For Meatballs:
2 lb. ground lamb
1 small onion, finely chopped
1 cup panko breadcrumbs (I use gluten free)
4 Tbsp. fresh mint, chopped
4 Tbsp. fresh parsley, chopped
1 Tbsp. lemon zest
2 Tbsp. Harissa
4 cloves garlic, peeled and minced
2 eggs
1 tsp. sea salt
4 tbsps. olive oil
For Sauce:
2 28 oz. cans crushed tomatoes
1 small onion, finely chopped
4 Tbsp. Olive oil
4 Tbsp. tomato paste
4 Tbsp. Harissa
2 tsp. oregano
1 tsp. sea salt
1 tsp. fresh ground pepper
6 oz. Feta cheese crumbled
½ cup chopped parsley for serving
Rice or Orzo
1. Preheat the oven to 425° F. In a large bowl, make the meatballs. Use your hands to combine all ingredients together. Being careful not to overwork the meat. Form in the shape of balls and place on a sheet pan to roast the meatballs for 25 minutes. They should be the size of golf balls.
2. Then make the sauce. Heat olive oil in a large pot over medium high heat. Sauté onion until translucent and soft, around 4-6 minutes. Add crushed tomatoes, tomato paste, and remaining seasoning. Simmer for 15 minutes. (You may need to add 1/2 cup water to make the sauce a consistency you prefer). Add the cooked meatballs to the sauce.
3. Serve with rice and orzo and top with crumbled feta cheese and chopped parsley for the presentation.
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