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Moroccan Lamb Meatballs with Harissa Yogurt Sauce

Serve these spicy, deeply-flavored meatballs with our sexy couscous and an easy green salad with just a drizzle of good olive oil and flaky salt. We like to whisk together sour cream and Harissa and drizzle it over the whole dish.

Chef's Tip: Adding the slightly caramelized onions to the ground meat is an extra step worth taking. It adds a little sweet and savory flavor that makes the time worth your while.



Step 1

In a large sauté pan over medium heat, add a glug of oil. Add the onions and cook until they are translucent and beginning to caramelize about 5 minutes

Step 2

When the onions are done, add them to a large bowl with the ground lamb and about ¼ pouch of Harissa. Season with a large pinch of salt, add the parsley, and mix until combined

Step 3

Shape into even balls about the size of golf balls

Step 4.

Using the same large sauté pan over medium-high heat, coat the bottom of the pan with olive oil. When the oil shimmers, add the meatballs, spaced evenly. Sear for 5 minutes, then rotate the balls around the pan till they're evenly browned, about 3 minutes more

Step 5

Meanwhile, whisk together the Greek yogurt with a squeeze of Harissa and a pinch of salt. When the meatballs are cooked through, mix a few spoonfuls of the pan drippings with another squeeze of Harissa, and drizzle it over the meatballs on a bed of the Harissa yogurt sauce

This recipe is also great with our Golden Turmeric Tahini and Red Pepper Romesco sauce.

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Nutrition (per serving)

  • Calories = 410

  • Total fat = 29g

  • Total carbohydrates = 6g

  • Fiber = 2g

  • Protein = 29g

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