Harissa Lamb Meatballs

Recipe generously shared by our farm friend, Debbie Lock

This flavorful lamb meatball dish combines the bold warmth of harissa with the brightness of fresh herbs, all simmered in a rich tomato sauce. Perfect for pairing with couscous, orzo, or rice—and a side of fresh seasonal veggies!

Ingredients

For the Meatballs:

• 1 lb. ground lamb

• ½ white onion, finely chopped

• ½ cup panko breadcrumbs

• 2 Tbsp. fresh mint, chopped

• 2 Tbsp. fresh parsley, chopped

• ½ tsp. lemon zest

• 1 Tbsp. harissa (powder or paste)

• 2 cloves garlic, peeled and chopped

• 1 large egg

• ½ tsp. salt

• 2 Tbsp. olive oil

For the Tomato Sauce:

• 1 (28 oz.) can crushed tomatoes

• ½ white onion, finely chopped

• 2 Tbsp. olive oil

• 2 Tbsp. tomato paste

• 2 Tbsp. harissa (powder or paste)

• 1 tsp. oregano

• ½ tsp. salt

• ½ tsp. black pepper

Instructions

1. Preheat oven to 375°F.
   Start by making the sauce. In a large pot over medium-high heat, heat olive oil and sauté onion until soft and translucent (about 4–6 minutes). Add crushed tomatoes, tomato paste, harissa, and remaining seasonings. Simmer for 15 minutes. If needed, add up to ½ cup water for a looser consistency.

2. Prepare the meatballs.
   In a large bowl, combine all meatball ingredients by hand, being careful not to overwork the mixture. Roll into balls (about golf ball size).

3. Sear and bake.
   In a large pan, heat olive oil and sear the meatballs for 2–3 minutes on each side. Then transfer the meatballs into the prepared sauce in an oven-safe dish (like a cast iron skillet). Bake uncovered for 15 minutes or until the internal temperature reaches 160°F.

Serve hot with couscous, orzo, rice, or fresh veggies for a balanced and bold meal.