Lamb Meatballs With Harissa Recipes

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LAMB MEATBALLS WITH HARISSA



Lamb Meatballs with Harissa image

Cooked couscous are stuffed into these appetizer meatballs which have a Mediterranean flavor.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 20

Number Of Ingredients 10

1 small onion, finely minced
3 tablespoons pine nuts, toasted (1 1/2 ounces)
2 pitted dates, plumped in water, drained, and chopped
1/2 cup chopped fresh cilantro, plus more for garnish
2/3 cup cooked couscous
1 pound ground lamb
1/2 teaspoon ground allspice
1 1/4 teaspoons coarse salt
1 tablespoon extra-virgin olive oil
Harissa

Steps:

  • In a large bowl, combine all ingredients up to oil and form mixture into 1 1/2-inch meatballs. (Refrigerate up to one day.)
  • Heat oil in a cast-iron skillet over medium heat and cook meatballs, turning, until golden brown and cooked through, about 9 minutes. Garnish with cilantro and serve with harissa.

Nutrition Facts : Calories 425 g, Cholesterol 56 g, Fat 32 g, Fiber 3 g, Protein 16 g, SaturatedFat 10 g, Sodium 380 g

MOROCCAN LAMB MEATBALLS WITH HARISSA & COUSCOUS



Moroccan lamb meatballs with harissa & couscous image

All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt

Provided by John Torode

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 13

2 tsp cumin seeds
2 tbsp coriander seed
50g breadcrumbs
1 garlic clove , crushed
500g lamb mince
juice 1 lemon
1 egg , lightly beaten
20g pack mint , most leaves chopped
2-3 tbsp sunflower oil
150ml natural yogurt , to serve
300g couscous
50g butter
2 tbsp harissa - shop-bought or see below, to serve

Steps:

  • Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
  • Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
  • Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.

Nutrition Facts : Calories 651 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Protein 33 grams protein, Sodium 0.84 milligram of sodium

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