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+ servings
meatballs in a lodge cast iron skillet

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


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


  • 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!