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Lamb Meatballs with Harissa-Yogurt Sauce

D'Artagnan | Yield: makes about 20 meatballs
We bake these spiced lamb meatballs for a pleasing crust and a tender center. Creamy harissa-spiked yogurt gives them a little kick. Great for a party, they come together quickly with very little prep.
Spiced Lamb Meatballs with Harissa Sauce Recipe | D’Artagnan

Ingredients

  • 2/3 cup full fat Greek yogurt
  • 2 tablespoons harissa paste
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper
  • 2 slices sandwich bread
  • 1/3 cup milk
  • ½ cup finely chopped onion
  • 1 clove garlic, finely chopped
  • 1/3 cup finely chopped flat-leaf parsley
  • 1 pound Ground Lamb
  • 1 egg, beaten
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon red-pepper flakes
  • 1/4 teaspoon ground cinnamon

Preparation

  1. In a small bowl, stir together yogurt, harissa paste, and lemon juice; season to taste with salt and pepper. Cover and refrigerate until needed.
  2. Combine bread and milk in a small bowl, turning to coat. Soak for about 15 minutes.
  3. Preheat oven to 375 degrees F.
  4. To a mixing bowl, add soaked bread, onion, garlic, parsley, lamb, egg, allspice, pepper flakes, cinnamon, ½ teaspoon salt, and a few grinds of pepper. Mix gently until completely combined. Be careful not to overwork.
  5. Divide mixture into 1-ounce portions, and using wet hands, roll into a ball shape. Place meatballs on a parchment-lined rimmed sheet pan.
  6. Bake until meatballs have a nice brown crust, and an instant-read thermometer inserted into the center of a ball reads 155 degrees F, about 20 minutes.
  7. Rest meatballs for a few minutes then serve with harissa-yogurt sauce.