If you’re looking for a dish that’s bold, aromatic, and absolutely irresistible, these Harissa Lamb Meatballs with Herbed Yogurt Dipping Sauce are the answer. Packed with the smoky heat of harissa, earthy spices, and the natural richness of lamb, these meatballs are the perfect balance of flavor and texture. The cooling, tangy herbed yogurt sauce rounds it all out, making this dish a must-try for your next dinner party or cozy night in. Trust me—these will disappear in minutes!
Harissa Lamb Meatballs with Herbed Yogurt Dipping Sauce
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Appetizer, Dip
Cuisine Middle Eastern, North African
Servings 4 as an appetizer or light meal
Large Mixing Bowl
Baking Sheet or Oven-safe Skillet
Parchment paper Optional
Whisk or Fork For the Sauce
Small Mixing Bowl For the Sauce
For the Meatballs
- 1 lb ground lamb
- 3 tablespoons harissa paste
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh mint
- 1/4 cup breadcrumbs regular or panko
- 1 large egg
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Herbed Yogurt Dipping Sauce
- 1 cup plain Greek yogurt
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove grated
- Salt and pepper to taste
Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Make the Meatball Mixture
In a large mixing bowl, combine the ground lamb, harissa paste, parsley, mint, breadcrumbs, egg, garlic, cumin, coriander, smoked paprika, salt, and black pepper. Mix gently with your hands until just combined—don’t overmix!
Shape the Meatballs
Roll the mixture into golf-ball-sized meatballs (about 1 1/2 inches in diameter). Place them on the prepared baking sheet, spacing them slightly apart.
Bake the Meatballs
Bake for 20-25 minutes, or until the meatballs are cooked through and slightly browned on the outside. Flip the meatballs halfway through the baking process to ensure they are evenly browned.
Prepare the Herbed Yogurt Sauce
While the meatballs bake, whisk together the Greek yogurt, dill, parsley, lemon juice, lemon zest, and garlic in a small bowl. Season with salt and pepper to taste. Chill in the fridge until ready to serve.
Serve and Enjoy
Serve the meatballs warm with the herbed yogurt dipping sauce on the side. Garnish with extra parsley or mint for a fresh touch.
Pairings
These meatballs are versatile and pair beautifully with a variety of sides! Serve them with:
- Warm pita bread or naan
- A simple cucumber-tomato salad
- Couscous or rice pilaf
- Roasted vegetables, like eggplant or zucchini
- A crisp glass of Sauvignon Blanc or a bold Grenache
FAQs
1. Can I use a different type of meat?
Yes! While lamb is traditional for its rich flavor, you can substitute ground beef, turkey, or chicken. If using leaner meats like chicken or turkey, add an extra tablespoon of olive oil for moisture.
2. What if I don’t have harissa paste?
You can make your own harissa using a blend of chili powder, paprika, cumin, coriander, garlic, and olive oil. Alternatively, substitute with sriracha for heat, though it won’t have the same smoky depth.
3. Can I make these ahead of time?
Absolutely! The meatballs can be rolled and refrigerated for up to 24 hours before baking. You can also freeze them raw for up to 3 months—just bake from frozen, adding 5-7 minutes to the cooking time.
4. Is the herbed yogurt sauce necessary?
While the sauce adds a cooling contrast to the spicy meatballs, you could swap it with tzatziki, hummus, or even a tahini drizzle if you prefer.
