This is the kind of dinner that makes the whole kitchen smell like somewhere warmer. Spiced lamb meatballs get seared until deeply browned, then simmer in a smoky harissa tomato sauce with chickpeas until everything is glossy and thick. A scatter of feta and fresh herbs at the end cuts through the richness. It all happens in one skillet in about 40 minutes, and it is even better scooped up with warm flatbread.
Prep: 15 min | Cook: 25 min | Total: 40 min | Serves: 4
Ingredients
Meatballs
- 1 lb ground lamb (or half lamb, half beef)
- 1/2 cup panko breadcrumbs
- 1 large egg
- 3 cloves garlic, grated
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/4 cup finely chopped fresh parsley
- 2 tbsp olive oil, for searing
Sauce
- 1 medium yellow onion, finely diced
- 2 tbsp harissa paste (use 3 for more heat)
- 1 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/2 cup water
To finish
- 1/2 cup crumbled feta
- Fresh mint and parsley leaves
- Warm flatbread or couscous, for serving
Method
1. Mix and shape the meatballs
In a large bowl, combine the lamb, panko, egg, garlic, cumin, coriander, paprika, salt, and parsley. Mix gently with your hands until just combined; overworking makes them tough. Roll into 16 meatballs about the size of a golf ball and set them on a plate.
2. Sear until deeply browned
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer and cook without moving them for 3 minutes, then turn and brown the other sides, about 6 to 8 minutes total. They do not need to be cooked through yet. Transfer to a plate.
3. Build the harissa sauce
Lower the heat to medium. Add the onion to the same skillet and cook in the rendered fat until soft, about 5 minutes. Stir in the harissa and tomato paste and cook for 1 minute until darkened and fragrant. Add the crushed tomatoes, chickpeas, honey, salt, and water and bring to a simmer.
4. Simmer everything together
Nestle the meatballs back into the sauce along with any juices from the plate. Cover partially and simmer for 12 to 15 minutes, until the meatballs are cooked through and the sauce has thickened. Taste and adjust salt and heat.
5. Finish and serve
Off the heat, scatter the feta over the top and shower with torn mint and parsley. Serve straight from the skillet with warm flatbread for scooping or over fluffy couscous.
Tips and Variations
- Harissa brands vary a lot in heat. Start with 2 tablespoons and add more at the end if you want it spicier.
- The meatballs can be shaped and refrigerated up to a day ahead. Leftovers reheat beautifully and freeze well.
- No lamb? Ground beef or turkey both work; add an extra tablespoon of olive oil to the mix if using turkey.
Leave a Reply