Baked Harissa Lamb Meatballs
Baked Harissa Lamb Meatballs are a flavor-packed delight that combines tender ground lamb with the warm, spicy notes of harissa. Perfect for family gatherings or cozy dinners, these meatballs are not only easy to make but also versatile enough to adapt for various dietary preferences. Serve them over couscous or pasta for a memorable meal that’s sure to impress.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: North African
Ingredients
Scale
- 1 lb ground lamb
- 3 tbsp harissa paste
- 1/4 cup fresh parsley, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup bread crumbs
- 1 large egg
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper to taste
- 1 can (14 oz) crushed tomatoes
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground lamb, harissa paste, parsley, onion, garlic, bread crumbs, egg, cumin, coriander, salt, and pepper. Mix gently until combined.
- Roll the mixture into golf ball-sized meatballs and arrange on the prepared baking sheet.
- Bake for 20-25 minutes until golden brown and cooked through.
- Meanwhile, prepare the sauce by heating olive oil in a saucepan over medium heat. Add crushed tomatoes and lemon juice; simmer for about 10-15 minutes until thickened.
- Transfer baked meatballs into the sauce and let them simmer together for an additional 5 minutes before serving.
Nutrition
- Serving Size: 4 meatballs (150g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
Keywords: For a gluten-free version, substitute bread crumbs with almond flour or gluten-free crackers. Feel free to customize with herbs like mint or mix in chopped nuts for added texture.