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–+ servings
meatballs in a lodge cast iron skillet
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Harissa Lamb Meatballs with Tomato Sauce

These meatballs are easy to make, cooked in a delicious sauce and are filled with fresh herbs! 
Course Main Course
Cuisine American
Keyword harissa, lamb, meatballs
Servings 16 meatballs
Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

For the meatballs:

  • 1 lb. ground lamb
  • 1/2 white onion, finely chopped
  • 1/2 cup panko breadcrumbs
  • 2 Tbsp. fresh mint, chopped
  • 2 Tbsp. fresh parsley, chopped
  • 1/2 Tbsp. lemon zest
  • 1 Tbsp. Harissa, powder or paste
  • 2 cloves garlic, peeled and chopped
  • 1 large egg
  • 1/2 tsp. salt
  • 2 Tbsp. Olive oil

For the tomato sauce:

  • 1 28 oz. canned crushed tomatoes
  • 1/2 white onion, finely chopped
  • 2 Tbsp. Olive oil
  • 2 Tbsp. tomato paste
  • 2 Tbsp. Harissa powder or paste
  • 1 tsp. oregano
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Instructions

  • Preheat the oven to 375° F. First make the sauce. Heat olive oil in a large pot over medium high heat. Saute onion until translucent and soft, around 4-6 minutes. Add crushed tomatoes, tomato paste, and remaining seasoning. Simmer for 15 minutes. (You may need to add 1/2 cup water to make the sauce a consistency you prefer).
  • In a large bowl, make the meat balls. Use your hands to combine all ingredients together. Being careful not to overwork the meat.
  • In another pan on the stove heat 2 Tbsp. olive oil and sear the meatballs for 2-3 minutes on each side. Then place the meatballs in the sauce in an oven safe dish (like a cast iron) and bake for another 15 minutes, or until the meat is cooked all the way though. (160 degree F to be safe). Serve with couscous/orzo/rice and fresh veggies!