Braised Lamb Meatballs with Harissa

Course: Main Dish

Cuisine: Fusion, Mediterranean

Prep Time: 10

Cook Time: 42

Total Time: 52

Servings: servings

Calories: 532kcal

Author: Jazzmine Woodard

Juicy, oven braised lamb meatballs infused with smoky, sweet, and spicy flavors

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Equipment

1 4-quart Dutch oven or oven-safe pot with lid
1 kitchen spoon
1 mixing bowl
1 food thermometer

Ingredients

For the Harissa Sauce

2 rounded tablespoons harissa paste
½ onion diced
1 ½ cup chicken broth or stock
1 cup pomegranate juice
½ cup crushed tomatoes or tomato sauce

For the Meatballs

1 pound ground lamb
1 pound lean ground beef
1 cup bread crumbs
1 egg
1 ½ teaspoon ground turmeric
1 ½ teaspoon garlic powder
1 ½ teaspoon ground cinnamon
1 teaspoon smoked paprika
¾ teaspoon ground cumin
¾ teaspoon white pepper
½ teaspoon ground ginger
sea salt to taste

Instructions

Prepare the braising liquid: Preheat oven to 375 degrees Fahrenheit. Add the harissa and onion to Dutch oven over medium heat and cook until fragrant and onion starts to soften and turn translucent (about 3 minutes).
½ onion, 2 rounded tablespoons harissa paste
Add chicken broth, pomegranate juice, and tomato sauce to pot, increase heat to medium-high and bring to a boil, then reduc hat to low.
1 ½ cup chicken broth, 1 cup pomegranate juice, ½ cup crushed tomatoes
Make the meatballs: Meanwhile, combine ground meat with bread crumbs, egg, turmeric, garlic powder, cinnamon, smoked paprika, cumin, white pepper, ginger, and sea salt until uniform, then form into 20 meatballs about 2 inches in size.
1 pound ground lamb, 1 pound lean ground beef, 1 cup bread crumbs, 1 egg, 1 ½ teaspoon ground turmeric, 1 ½ teaspoon garlic powder, 1 ½ teaspoon ground cinnamon, 1 teaspoon smoked paprika, ¾ teaspoon ground cumin, ¾ teaspoon white pepper, ½ teaspoon ground ginger, sea salt
Cook the meatballs: Carefully place meatballs in braising liquid, ensuring they're submerged. Cover pot with lid, then place in oven to cook for 35 minutes or until internal meatball temperature reaches 165 degrees Fahrenheit.
Finish and serve: Skim off fat from the surface of the liquid and discard it. Let the sauce thicken for about 15 minutes before serving.

Notes

Preparation

Although many lamb dishes are served undercooked with pink insides, ground meat dishes should be fully cooked. These lamb meatballs are ready when their internal temp. reaches 165 degrees Fahrenheit.

Skimming the fat is important as it ensures your meatballs and sauce taste juicy rather than greasy! To do this quickly, you can drop in several ice cubes, which will harden the fat and make it easier to see and scoop out.

Modifications

You can use harissa paste or powder interchangeably; however, if you use dry harissa, you'll need to add a couple spoonfuls of oil to the first step to bring everything together.

Feel free to use crushed tomatoes, tomato sauce, or tomato paste, based on what you have available.

Divide the meat into fewer pieces to make jumbo meatballs or more pieces to make mini meatballs. Minis will cook faster, whereas jumbo ones will cook more slowly.

Storage

Store the meatballs with their juices in an airtight container in the refrigerator. Keeps for up to five days.

To freeze, cool the meatballs to room temperature, then space them out on a sheet pan and freeze for a few hours or until solid. Transfer the frozen meatballs into a freezer-safe, airtight container and store in the freezer for up to six months.

Nutrition