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Cooking 101
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.
Olive oil
1 yellow onion, minced
1 pound ground lamb
Salt
½ bunch fresh parsley, finely minced
½ cup Greek Yogurt
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
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
Shape into even balls about the size of golf balls
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
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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