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Best Harissa Lamb Meatballs with Couscous: Easy 30-Minute Recipe

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These harissa lamb meatballs are quick, easy, and packed with smoky, spicy flavor. Served over fluffy couscous with a creamy yogurt sauce, they’re perfect for busy weeknights and sure to convert even the biggest lamb skeptics.

Ingredients

Scale
  • 1 lb ground lamb
  • 1/2 cup breadcrumbs (panko or regular)
  • 1/4 cup finely diced onion
  • 2 cloves garlic, minced
  • 2 tablespoons harissa paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 2 tablespoons olive oil (for cooking)
  • 1 cup couscous (regular or whole wheat)
  • 1 1/4 cups water or chicken broth
  • 1 tablespoon olive oil or butter
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 small clove garlic, minced (optional)
  • Pinch of salt
  • Fresh parsley or cilantro, chopped
  • Lemon wedges

Instructions

  1. In a small bowl, combine 1/2 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 small minced garlic clove (if using), and a pinch of salt. Stir until smooth. Set aside.
  2. In a small saucepan, bring 1 1/4 cups water (or chicken broth) to a boil. Add 1 tablespoon olive oil or butter and 1/4 teaspoon salt. Stir in 1 cup couscous, then immediately remove the pan from the heat. Cover tightly and let it sit for 5 minutes. Fluff with a fork and keep covered.
  3. In a large mixing bowl, combine 1 lb ground lamb, 1/2 cup breadcrumbs, 1/4 cup finely diced onion, 2 minced garlic cloves, 2 tablespoons harissa paste, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 lightly beaten egg. Mix with your hands until just combined.
  4. Roll the mixture into 1.5-inch balls (about 16 to 18 meatballs).
  5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer (cook in batches if needed). Sear without moving for 2-3 minutes, then turn and cook until all sides are browned and the meatballs are cooked through (about 8-10 minutes total, internal temperature 160°F).
  6. Divide the couscous among plates or a platter. Top with meatballs, drizzle with yogurt sauce, and sprinkle with fresh parsley or cilantro. Serve with lemon wedges.

Notes

Don’t overmix the meat mixture to avoid tough meatballs. Use a hot pan for a good sear. Start the couscous first, then mix and cook the meatballs while it sits. For gluten-free, use almond flour or gluten-free panko. For dairy-free, skip the yogurt sauce or use a dairy-free alternative. Leftovers keep for up to 4 days in the refrigerator; meatballs freeze well for up to 3 months.

Nutrition

Keywords: harissa lamb meatballs, lamb meatballs, harissa, couscous, quick dinner, weeknight meal, spicy meatballs

Find it online: https://lindabake.com/best-harissa-lamb-meatballs-with-couscous-easy-30-minute-recipe/