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Spicy Harissa Lamb Meatballs with Herbed Couscous

Spicy Harissa Lamb Meatballs with Herbed Couscous

Dinner
Prep Time
25min
Cook Time
35min
Servings
3
Calories
585
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Chef's Note

For the best flavor, don't skip chilling the meatballs before cooking - this helps them hold their shape and develop a nice crust. If you prefer a milder dish, start with 1 tablespoon of harissa and adjust to taste. The sauce can be made a day ahead and reheated, which will actually intensify the flavors.

Tags
dinner
lamb
spicy
Mediterranean
meatballs
couscous
harissa
high-protein
Middle Eastern
weeknight
Ingredients

  • 1 pound ground lamb

  • 2 tablespoons harissa paste

  • 1/3 cup breadcrumbs

  • 1 large egg

  • 3 cloves, minced garlic

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons olive oil

  • 1 medium, diced red onion

  • 1 medium, diced red bell pepper

  • 14 ounces crushed tomatoes

  • 1/2 cup chicken broth

  • 1 cup couscous

  • 1/4 cup, chopped fresh mint

  • 1/4 cup, chopped fresh parsley

  • 1/4 cup, chopped fresh cilantro

  • 1 medium lemon

  • 1/2 cup Greek yogurt

Instructions
  • 1

    In a large bowl, combine 1 pound ground lamb, 1 tablespoon harissa paste, 1/3 cup breadcrumbs, 1 beaten egg, 2 minced garlic cloves, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined, being careful not to overwork the meat.

  • 2

    With slightly wet hands, form the lamb mixture into 12 evenly sized meatballs, about 1.5 inches in diameter. Place on a plate and refrigerate for 15 minutes to firm up.

  • 3

    While the meatballs chill, prepare the sauce. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced red onion and cook for 3-4 minutes until softened.

  • 4

    Add the diced red bell pepper and remaining minced garlic clove to the skillet. Cook for another 2-3 minutes until fragrant.

  • 5

    Stir in the remaining 1 tablespoon harissa paste, 1/2 teaspoon ground coriander, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant.

  • 6

    Add 14 ounces crushed tomatoes and 1/4 cup chicken broth to the skillet. Bring to a simmer, then reduce heat to low and let the sauce gently simmer for 5 minutes.

  • 7

    In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chilled meatballs and brown on all sides, about 5-6 minutes total. They don't need to be fully cooked through yet.

  • 8

    Transfer the browned meatballs to the simmering sauce. Cover and cook for 15-20 minutes, until the meatballs are cooked through and the sauce has thickened slightly.

  • 9

    Meanwhile, prepare the couscous. Bring 1 1/4 cups water and 1/4 cup chicken broth to a boil in a medium saucepan. Add a pinch of salt and 1 cup couscous. Stir once, remove from heat, cover, and let stand for 5 minutes.

  • 10

    Fluff the couscous with a fork and stir in the chopped mint, parsley, and cilantro (reserving a small amount for garnish). Add the zest of half a lemon and 1 tablespoon of lemon juice. Mix well.

  • 11

    In a small bowl, combine 1/2 cup Greek yogurt with the remaining lemon zest, 1 teaspoon lemon juice, and a pinch of salt. Mix well.

  • 12

    Serve the meatballs and sauce over the herbed couscous. Top with a dollop of the lemon yogurt and sprinkle with the reserved herbs.

Nutrition Information (per serving)
585
Calories
38g
Protein
42g
Carbs
29g
Fat
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