Spicy Harissa Lamb Meatballs with Feta: A Flavorful Greek-Inspired Comfort Dish
Experience a culinary journey with these Spicy Harissa Lamb Meatballs, expertly simmered in a rich, rustic Greek-inspired tomato sauce, and generously topped with tangy feta cheese. This dish perfectly blends robust flavors and comforting textures, promising an unforgettable meal.
There’s nothing quite like a hearty, flavorful dish to bring comfort and joy to your table, and today’s recipe for Spicy Harissa Lamb Meatballs does exactly that. Imagine a generous pan filled with succulent lamb meatballs, each one bursting with a unique blend of spices, all nestled in a vibrant, slow-cooked tomato sauce, and crowned with a delightful scattering of crumbled feta cheese. This isn’t just a meal; it’s an experience – a simple, uncomplicated dish that delivers an extraordinary depth of flavor. If given the choice, I’d happily enjoy a meal like this every single day.
Every truly memorable recipe possesses that one “clincher” ingredient, the element that elevates the dish from good to absolutely outstanding, compelling you to reach for second and even third helpings. In the case of these exquisite lamb meatballs, that star ingredient is undoubtedly spicy harissa. Have you had the pleasure of incorporating this incredible condiment into your cooking before? It stands as one of my all-time favorite flavor boosters, capable of transforming ordinary ingredients into something truly special.
The beauty of this recipe lies in its harmonious blend of Mediterranean influences. The richness of lamb, the aromatic Greek-inspired tomato sauce, and the spicy kick of harissa create a symphony of tastes that dance on your palate. It’s a testament to how simple, high-quality ingredients can come together to form a truly spectacular dish that feels both exotic and deeply comforting.
What is Harissa? Unlocking the Flavor Powerhouse
For those unacquainted with its charms, harissa is a traditional Moroccan hot chili pepper paste, widely celebrated across North African and Middle Eastern cuisines. Its origins trace back centuries, and it has since become a staple condiment, renowned for its complex flavor profile that goes beyond mere heat. Typically, harissa is crafted from a blend of roasted red peppers, Baklouti peppers (or other regional chilies), garlic, olive oil, and various spices such as caraway, coriander, and cumin. The exact composition can vary significantly by region and even by household, leading to a wonderful diversity in flavor and heat levels.
Traditionally, harissa serves multiple purposes in the kitchen. It can be used as a spread or topping, adding a vibrant kick to sandwiches, eggs, or grilled meats. It also functions as a fundamental flavoring component in a wide array of dishes, including hearty stews, slow-braised meats, comforting soups, and even simple vegetable preparations. Its ability to impart both heat and an earthy, smoky depth makes it an incredibly versatile ingredient.
I’ve dedicated considerable time to finding that perfect, go-to harissa, and Mina Harissa has unequivocally become my absolute favorite. Several qualities make it stand out. Firstly, its texture is wonderfully unique, reminiscent of a slow-cooked tomato sauce – smooth yet with enough body to cling beautifully to other ingredients. Secondly, and just as importantly, I appreciate its minimalist and clean ingredient list: red bell pepper, red chili pepper, garlic, extra virgin olive oil, vinegar, and salt. This simplicity ensures a pure, unadulterated flavor that truly shines in any dish.
Mina Harissa strikes a perfect balance: it’s spicy enough to awaken the palate but never overwhelmingly hot, allowing the other nuanced flavors of the peppers and garlic to come through. It’s so delicious, in fact, that I could easily enjoy it straight from the spoon. This particular harissa is the secret weapon that truly makes these lamb meatballs sing, infusing them with an authentic, rich, and spicy character that elevates the entire meal.
How to Make Harissa Lamb Meatballs: A Step-by-Step Guide to Perfection
One of my absolute favorite and most impactful ways to utilize harissa is by incorporating it directly into meat dishes, particularly meatballs. Its potent flavor profile has an incredible ability to transform an entire meal, taking it to an entirely new dimension of taste and aroma. For this recipe, I’ve woven harissa into a delightful Greek-inspired meatball dish. This culinary creation features tender, spicy harissa lamb meatballs bathed in a rich, rustic tomato sauce, thoughtfully seasoned with classic Mediterranean aromatics like bay leaves, dried oregano, and a hint of cinnamon stick. The addition of tangy feta cheese as a topping provides a final, irresistible flourish.
The meatballs themselves are a flavorful twist on one of my cherished recipes. They are crafted from a very straightforward yet effective mixture: premium ground lamb, finely minced onion for subtle sweetness, fresh parsley for herbaceous notes, more dried oregano to enhance the Greek theme, a generous amount of Mina spicy harissa for that signature kick, a large egg to bind, and a unique ingredient – milk-soaked bread. The inclusion of milk-soaked bread is a clever technique that works wonders; it not only acts as an excellent binder, ensuring the meatballs hold their shape, but also locks in moisture, resulting in incredibly moist and juicy meatballs every single time.
Once your flavorful meatballs are prepared and lightly seared for a beautiful crust, they are gently transferred into the simmering Greek tomato sauce. A generous sprinkle of crumbled feta cheese is then added over the top, which melts slightly into the sauce, creating pockets of creamy, salty goodness. The entire pan is then baked for approximately 15 to 20 minutes, allowing the flavors to meld beautifully and the meatballs to cook through to perfection. While these spicy harissa lamb meatballs are utterly delicious on their own, perhaps with a crisp side salad for a lighter meal, they truly shine when served over a bed of fluffy orzo pasta or hearty whole wheat couscous, soaking up every drop of that incredible sauce.
Why Choose Lamb for Meatballs?
Lamb offers a distinctive richness and depth of flavor that sets it apart from other ground meats. Its inherent tenderness makes for incredibly succulent meatballs, and its slightly gamey, earthy notes beautifully complement the robust spices of harissa and the Mediterranean herbs in the tomato sauce. Using ground lamb elevates this dish, providing a more gourmet and authentic Greek-inspired experience that you wouldn’t get with beef or pork.
The Magic of Feta Cheese
The crumbled feta cheese isn’t just a garnish; it’s an integral component that balances the bold flavors of the harissa and lamb. Its salty, tangy, and slightly briny character cuts through the richness, adding a refreshing counterpoint and a creamy texture as it slightly softens during baking. The feta truly completes the Greek profile of the dish, creating a harmonious and utterly addictive taste sensation.
Spicy Harissa Lamb Meatballs with Feta
Pin
Review
SaveSaved!
Ingredients
Rustic Greek Inspired Tomato Sauce:
- 2 tablespoons (30 mL) extra virgin olive oil
- 1 cup finely diced yellow onion
- 3 medium garlic cloves finely minced
- 2 dried bay leaves
- 1 cinnamon stick
- 1 small carrot finely grated
- 1 tablespoon dried oregano
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed tomatoes
- ¼ cup (60 mL) water
- kosher salt
- freshly ground black pepper
Spicy Harissa Lamb Meatballs:
- 1 slice whole wheat sandwich bread crust trimmed
- ⅓ cup (80 mL) whole or low-fat milk
- 1 tablespoon finely minced yellow onion
- 1 lb (16 oz) ground lamb
- 1 large egg
- 1 tablespoon finely chopped flat leaf parsley
- 2 tablespoons Mina Spicy Harissa
- 1 teaspoon dried oregano
- kosher salt
- avocado or vegetable oil for pan frying
- 3 ounces feta cheese crumbled
Instructions
Prepare the Greek Tomato Sauce:
-
Heat the olive oil in large (roughly 3 or 4 quart), shallow sauté pan over medium heat. Add the onion and sauté for roughly 10 minutes, stirring occasionally, until the onions are very soft and translucent.
-
Add the minced garlic, bay leaves, cinnamon stick, and sauté for an additional minute or until fragrant. Add the grated carrot, dried oregano, and tomato paste and sauté for an additional 5 minutes, stirring the entire time.
-
Add the canned tomatoes and water and bring the mixture to a simmer. Cover and simmer for 30 minutes, stirring occasionally. Season with salt and pepper to taste. Place pan off the heat and set aside for later.
Prepare the Lamb Meatballs:
-
Preheat the oven to 375°F (190°C) with a rack in the center position. In a small saucepan, combine the milk and bread and place over low heat. Once the bread has fully absorbed the milk, remove it from the heat and transfer to a small bowl. Mash mixture with a fork until smooth. Set aside.
-
In a separate bowl, combine the finely minced onion, ground lamb, egg, parsley, Mina Spicy Harissa, and dried oregano. Season with salt and combine ingredients together gently with your ingredients, without pressing or squeezing. It should be very loose and moist. Tip: Season and cook one small patty to test seasoning and adjust if desired).
-
Carefully shape the meat mixture into 1½-inch diameter thick patties (without squeezing—they should be loosely held together, not tightly compact) and set on a large plate.
-
In heavy-bottomed cast iron skillet or sauté pan, heat a thin layer of avocado or vegetable oil over medium-high heat. Once rippling, place the meatballs carefully into the pan (you will need to cook the meatballs in batches, do not overcrowd them!). They should sizzle when you place them in the pan.
-
Sear the meatballs until brown on all sides. They will be delicate, so flip carefully with a spatula to help them from falling apart. Once brown, remove and transfer onto a clean paper-towel lined plate. Note: It is ok if they are not cooked all the way through as they will be baked later.
-
Once all of the meatballs have been seared, place them carefully into the pan with the tomato sauce. Sprinkle the meatballs and sauce with the crumbled feta cheese. Bake for 15 to 20 minutes or until the meatballs are cooked through. Serve immediately.
Expert Tips for Unbeatable Harissa Lamb Meatballs
- Don’t Overmix: When combining the meatball ingredients, mix gently with your hands until just combined. Overmixing can lead to tough meatballs. The mixture should feel loose and moist.
- Test for Seasoning: As suggested in the recipe, fry a small patty of the meatball mixture before forming all the meatballs. Taste and adjust salt, pepper, or harissa as needed to suit your preference.
- Gentle Shaping: Form the meatballs without compressing them too tightly. Loosely packed meatballs will be more tender and moist.
- Batch Searing: Do not overcrowd your pan when searing. Cooking in batches ensures even browning and prevents the temperature of the pan from dropping too much, which can lead to steaming instead of searing.
- Quality Harissa Matters: While the recipe recommends Mina Harissa, feel free to use your favorite brand. However, note that harissa varies in spice level and flavor, so adjust the quantity according to your preference and the specific brand’s intensity.
- Customize Your Sauce: Feel free to experiment with the rustic tomato sauce. A splash of red wine or a hint of smoked paprika could add even more depth if desired.
Serving Suggestions to Complete Your Meal
While these Spicy Harissa Lamb Meatballs with Feta are undeniably satisfying on their own, pairing them with the right accompaniments can elevate your dining experience even further. Here are some ideas:
- Pasta: As mentioned, orzo pasta is a classic choice, allowing the small pasta grains to soak up the rich sauce beautifully. Other pasta shapes like tagliatelle or penne would also work wonderfully.
- Couscous or Rice: Fluffy couscous or a bed of plain white or brown rice provides a perfect canvas for the flavorful meatballs and sauce. The grains absorb the delicious liquid, making every bite a delight.
- Crusty Bread: Don’t underestimate the simple pleasure of dipping a piece of warm, crusty bread into the savory tomato sauce. A good sourdough or a rustic baguette is ideal.
- Fresh Salad: A light, crisp green salad with a lemon-herb vinaigrette offers a refreshing contrast to the richness of the meatballs, balancing the meal beautifully.
- Roasted Vegetables: Serve alongside roasted asparagus, broccoli, or bell peppers for added nutrition and texture.
- Yogurt Sauce: For an extra layer of creaminess and to temper the spice, consider a dollop of plain Greek yogurt or a simple tzatziki on the side.
Storage and Reheating
These lamb meatballs are excellent for meal prep or for enjoying leftovers. Store any remaining meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them on the stovetop over medium-low heat until heated through, or in the microwave. If the sauce has thickened too much, you can add a splash of water or broth to loosen it. These meatballs also freeze well; transfer them to a freezer-safe container and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
This Spicy Harissa Lamb Meatballs with Feta recipe offers a delightful combination of North African spice and Mediterranean comfort. It’s a dish that’s sure to impress with its deep flavors, juicy meatballs, and vibrant sauce. Whether you’re making it for a weeknight dinner or a special occasion, it promises a satisfying and memorable culinary adventure. Give it a try, and let these flavorful meatballs become a new favorite in your kitchen!
This post and recipe development project was sponsored by Mina Harissa. All opinions are my own.