October 30, 2019

Lamb Meatballs with Harissa Yogurt

Share

Recipe Provided By
"The Food Joy"
Prep Time

-- min

Cook Time

-- min

Total Time

-- min

Servings

--

American Lamb Meatballs with Harissa Yogurt

Ingredients

Lamb Meatballs

  • 1 egg, room temperature
  • 1/2 cup plain bread crumbs
  • 1/2 cup white onion, diced
  • 1/4 cup parsley, diced
  • 1-1/2 teaspoons kosher salt
  • 1-1/4 teaspoons cumin
  • 1-1/4 teaspoons paprika
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • 1 pound ground American Lamb 

Harissa Yogurt

  • 1 cup Greek yogurt, plain
  • 2 tablespoons harissa paste
  • 1-1/2 tablespoons fresh lemon juice
  • Salt and pepper, to taste

Directions

For the Lamb Meatballs: In a medium to large-sized mixing bowl, add egg; lightly whisk. Add bread crumbs, onion, parsley, salt, cumin, paprika, pepper, cayenne and garlic; mix until evenly combined. Add lamb; mix using hands until well combined. 

Roll out about 2 tablespoons meat to form an even ball; repeat with remaining mixture. (Coat hands with olive oil to avoid stickiness.) Place them on a parchment-lined baking sheet; cook at 425°F for about 15 to 20 minutes, until browned on the outside and cooked throughout. 

For the Harissa Yogurt: In a bowl, combine yogurt, harissa paste and lemon juice; add salt and pepper to taste. Refrigerate until ready to use. 

To serve: Drizzle Harissa Yogurt over the top of the meatballs, or use toothpicks to dip each meatballs into the sauce.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Hand dipping meatball in a spicy yogurt sauce
American Lamb Meatballs with Harissa Yogurt on a plate
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
Tagged:

Share

Leave a Reply

Your email address will not be published. Required fields are marked *