Harissa Lamb Meatballs with Herbed Yogurt Dipping Sauce Recipe #SundaySupper

Some like it hot. And spicy. And fresh. AND flavorful. Are you ready for a harissa recipe that is all of the mentioned? Harissa is a Middle Eastern condiment, specifically a Tunisian hot chili pepper paste. It is used for meat and vegetable dishes and is commonly added to soups, stews, and couscous. Make it simple and spread harissa on some warm pita or bread for a get your agni (fire) moving in the morning kind of breakfast. I love it with scrambled eggs or with an omelette. As a condiment, harissa’s uses are endless.

Harissa Lamb Meatballs with Herbed Yogurt Dip by The Hungry Goddess

I am absolutely delighted to be joining the Sunday Supper Tastemakers for my first Sunday Supper event – Spice is Nice and Some Like It Hot which is being hosted by Sarah of The Chef Next Door. Check out the recipes below from this fabulous community and get your spice on! A new topic and whole new list of recipes comes out every Sunday.

Now, let’s talk Harissa Lamb Meatballs. I did a combo of lamb and beef for this recipe. Ground lamb is not always easy to find and sometimes needs a bit of fat from a good quality ground beef chuck to make them juicy. If you cannot find ground lamb, simply substitute ground beef. The results will be equally delicious.

Prep for Harissa Sauce by The Hungry Goddess

For the harissa recipe, I slightly modified Ottolenghi’s recipe in the cookbook Plenty (Amazon affiliate link). I used roasted red peppers from a jar and I swapped spices for some of the seeds. An option for the harissa is to substitute Huy Fong Vietnamese chili garlic sauce (Amazon affiliate link) for the bird peppers. Use approximately 1 – 2 tablespoons for the heat of one little chili. You can also use red pepper flakes to bring the heat. The little hot peppers at my market did not look great this week, so I used the sauce. Traditional harissa is very spicy, so using the chili garlic sauce or red pepper flakes allows you a bit more control of the spicy level. I like it hot, but I also want to taste everything without searing my esophagus. Taste it step by step and let your palate and preference be the guide!

The yogurt dipping sauce brings a creamy element to the dish and is great for those who are not spicy fans. The yogurt cuts the heat and pairs perfectly with the Middle Eastern flavors of the harissa and lamb.

Let’s eat! You can opt to warm the meatballs with the harissa or serve it at room temperature. We tried it both ways and liked the room temp version a bit more.

Happy Sunday Supper! What are you eating today?

Ingredients for the Harissa (makes approx 2+ cups):

  • 1 large roasted red pepper (make sure it is the whole pepper)
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/4 teaspoon fennel seeds
  • 1/2 tablespoon olive oil
  • 1/2 large red onion, rough chopped
  • 3 garlic cloves, rough chopped
  • 2 medium-hot fresh red chilis, seeded and roughly chopped OR 1 – 2 tablespoons of chili garlic sauce
  • 3 Campari tomatoes, rough chopped (I used this instead of 1/2 tablespoon of tomato paste)
  • 2 tablespoons lemon juice
  • 2/3 teaspoon coarse sea salt

Ingredients for the Lamb and Beef Meatballs:

  • 1/2 pound lamb (1 pound of meat makes approximately 15 smaller meatballs)
  • 1/2 pound of ground beef
  • 1 raw egg
  • 1/2 cup of bread crumbs
  • 2 tsp of oregano
  • Salt and Pepper

Ingredients for the Herbed Yogurt Dip:

  • 1 cup of plain Greek yogurt
  • 1 tablespoon of lemon juice
  • 3 tablespoons of chopped fresh chives
  • 1 tablespoon of chopped parsley

Harissa Lamb Meatballs by The Hungry GoddessDirections:

Harissa: Add all ingredients to your food processor/chopper. Blitz until they are combined. I like mine a little chunkier so I do not puree it completely. This can be made up to a day in advance and will keep in the refrigerator for a week or more.

Yogurt dip: Combine all the ingredients and let it sit while the flavors marry. This can also be done a bit ahead of time.

Meatballs: Preheat oven to 350 degrees. Combine all the ingredients and form mini meatballs (slightly smaller than a golf ball). Place the meatballs on a baking tray. Cook for 15 minutes, turn the meatballs, and cook for an additional 10 minutes. Check to make sure they are cooked through.

Dish prep: I placed the meatballs and harissa in a cast iron skillet and heated for about 5 minutes at 350 degrees to serve warm. Garnish with yogurt dip and chives. Serve and enjoy!

Get your spice on with these Sunday Supper Tastemakers!

Aromatic Appetizers

Distinctive Drinks

Daring Desserts

Masterful Mains

Seasoned Sides

Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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About Kimberly Moore - The Hungry Goddess Herself

26 Responses to “Harissa Lamb Meatballs with Herbed Yogurt Dipping Sauce Recipe #SundaySupper”

Read below or add a comment...

  1. So excited to see you and this gorgeous recipe in today’s #uSundaySupper event! Welcome!!

    • Kimberly Moore - The Hungry Goddess Herself says:

      Isabel – Thank you for creating this wonderful movement! I am DELIGHTED and will see you at the twitter chat! xoxoxxo

  2. Hhmm. Yum! I adore Ottolenghi and you version looks beautiful. Yogurt has a way of smoothing out the hot and spicy, don’t you think?

  3. This is my first Sunday Supper too! We can be newbies together 🙂 This recipe sounds amazing, I agree: ground lamb is super hard to find sometimes. I’ll be on the look out now so I can try this tasty recipe! YUM!

    • Kimberly Moore - The Hungry Goddess Herself says:

      HI Ashleigh! That sounds GREAT 🙂 – great to connect! xo

  4. Carlee says:

    I love everything about these. We don’t have lamb often, but love trying it new ways. The yogurt sauce sounds like a perfect counterbalance too. Yum!
    Carlee recently posted..Cajun Shrimp Dip #SundaySupperMy Profile

    • Kimberly Moore - The Hungry Goddess Herself says:

      Thank you, Carlee and your Cajun Shrimp Dip looks scrumptious!

  5. I love the use of yogurt to cool of a hot dish. Looks delicious!

  6. anne says:

    Yum! this looks so good. And welcome to SudaySupper, I’ve recently joined as well

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