In her latest cookbook, Mary Berg tackles everything from the perfect Baked Fish Butty to a no-fail Spiced Apple Cheesecake to these homey, satisfying meatballs. If lamb isn’t your thing, substitute it with ground turkey, chicken or pork. This one-pot(ish) meal is a bit more involved because you’ll have to roll each meatball – but, trust us, it’s worth it.
Mary Berg's Creamy Harissa-Spiced Lamb Meatballs
Mary Berg's accessible one-pot(ish) recipe for creamy harissa-spiced lamb meatballs.
Ingredients
- 2 tbsp olive oil divided
- 2 shallots finely diced, divided
- 1 tsp kosher salt divided
- ½ tsp freshly ground black pepper divided
- 2 cloves garlic minced
- 2 tsp minced ginger
- 1½ tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp cinnamon
- ⅓ fine bread crumbs
- ½ cup dry white wine divided
- 1 lb ground lamb 454 g
- ¼ cup toasted pine nuts or toasted finely
- chopped walnuts
- 3 tbsp finely chopped parsley divided
- 2 tbsp finely chopped mint divided
- 4 tsp finely chopped oregano divided
- 1 egg
- 1 can tomato paste 156 mL/5.5 fl oz
- 2-3 tbsp harissa paste
- ½ cup full-fat plain Greek yogurt see note
- ½ lemon zested and juiced
- ¾ cup crumbled feta cheese
- 4 cups cooked long-grain rice for serving
Instructions
- Heat 1 tbsp of the oil in large cast-iron skillet or deep skillet over medium heat. Add half of the shallots and a pinch each of salt and pepper and cook until tender and light golden brown, 3 to 4 minutes. Add garlic, ginger, cumin, coriander and cinnamon; cook for 30 seconds. Scrape into large bowl, and set aside to cool completely.
- In small bowl, combine bread crumbs with 1⁄4 cup of the white wine and set aside to hydrate, about 10 minutes.
- Add lamb, bread-crumb mixture, pine nuts, 2 tbsp of the parsley, 1 tbsp of the mint, 2 tsp of the oregano and egg to large bowl. Sprinkle with 3⁄4 tsp of the salt and 1⁄4 tsp of the pepper.
- Using two forks or your fingers like rakes, gently and thoroughly mix together without squeezing to avoid forming tough meatballs. Divide mixture into about 20 walnut-sized portions and roll into balls.
- Heat remaining 1 tbsp oil in clean skillet over medium-high heat. Brown meatballs in batches until golden brown without fully cooking, turning once, 1 to 2 minutes per side. Remove to plate.
- Add remaining shallots to pan, sprinkle with remaining pinch each salt and pepper and cook until lightly caramelized, 3 to 4 minutes. Stir in tomato paste and cook for 2 minutes. Using a wooden spoon, stir in remaining 1⁄4 cup wine, scraping the pan to deglaze; stir in harissa, then 1 cup water.
- Nestle meatballs in harissa sauce, cover with tight-fitting lid and bring to a simmer. Reduce heat to medium-low and simmer until meatballs are cooked through to 160°F, 10 to 15 minutes. Remove from heat.
- In small bowl, stir 2 to 3 tbsp of the harissa mixture with yogurt until combined. Stir in lemon zest and juice, the remaining 1 tbsp of parsley, the remaining 1 tbsp of mint and the remaining 2 tsp of oregano. Swirl into the meatball pan.
- Sprinkle with feta cheese and serve over rice.
Notes
Choose full-fat yogurt for hot sauces to prevent temperature shock and curdling.
