Serve these harissa lamb meatballs in a dutch oven with toothpicks for a party or as appetizers. (Recipe Courtesy: Adrianna Adarme of the Fresh Tastes blog)
In a dutch oven or medium-sized pot, set over medium heat, add a tablespoon of olive oil. When hot, add the shallot and cook until translucent, about 2 to 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Next, add the can of diced tomatoes and mix in the tomato paste, along with the ground harissa and about 1 teaspoon of salt. Give it a good stir and simmer, uncovered, until it slightly thickens, about 20 minutes.
Meanwhile, let’s make the meatballs. In a large bowl, mix together the lamb, harissa powder, minced mint, Italian parsley, minced shallot, minced garlic cloves, bread crumbs, egg, salt and lemon zest. Mix it all together until everything is evenly incorporated. Using a #20 ice cream scooper (or two teaspoons), roll out meatballs. Place them on a sheet of wax paper or parchment paper side by side. Heat a few teaspoons of oil in a skillet, set over moderately high heat. Sear the meatballs, in batches, until browned on both sides, about 1 to 2 minutes. Immediately transfer them to the pot with the tomato sauce. Continue these steps until you’ve seared your way through all of the meatballs. Cook the meatballs in the sauce for an additional 10 minutes. Keep the meatballs warm, turning the heat down to very low, and covering the pot, until you’re ready to serve.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme