Lamb Meatballs with Harissa-Yogurt Sauce

Yield makes about 20 meatballs
RECIPE Ingredients
  • ⅔ cup full fat Greek yogurt
  • 2 tablespoons harissa paste
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper
  • 2 slices sandwich bread
  • ⅓ cup milk
  • ½ cup finely chopped onion
  • 1 clove garlic, finely chopped
  • ⅓ cup finely chopped flat-leaf parsley
  • 1 pound Ground Lamb or Grass-fed Ground Lamb
  • 1 egg, beaten
  • ¾ teaspoon ground allspice
  • ½ teaspoon red-pepper flakes
  • ¼ teaspoon ground cinnamon
Recipe notes
This baked lamb meatball recipe comes together quickly. The pleasing crust and tender center are complemented by a creamy harissa-spiked yogurt.
RECIPE 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.