Harissa Lamb Meatballs with Herbed Yogurt Dipping Sauce
Equipment
- Large Mixing Bowl
- Baking Sheet or Oven-safe Skillet
- Parchment paper Optional
- Whisk or Fork For the Sauce
- Small Mixing Bowl For the Sauce
Ingredients
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
Instructions
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.