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meatballs ground lamb egg garlic ground cumin salt ground coriander cinnamon cayenne olive oil sauce onion garlic harissa paste lemon juice tomatoes salt Feta cheese mint
Viewed: 58 - Published at: 9 years agoIngredients
- Meatballs
- 1 pound ground lamb
- 2/3 cup panko
- 1 egg
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 2 tablespoons olive oil
- Sauce
- 1/2 medium onion, chopped
- 1 garlic clove, minced
- 1-2 tablespoons harissa paste (depending on desired spice level)
- 2 tablespoons lemon juice
- 14.5 ounces can of diced, fire roasted tomatoes
- Salt to taste
- 4 ounces crumbled feta cheese
- 2 tablespoons mint leaves, finely chopped
Method
- Make the meatballs: Combine all meatball ingredients except olive oil in a large bowl and mix well to combine. Form mixture into approximately 1" balls, and place them on a baking sheet lined with parchment paper (you should end up with about 15-16 meatballs).
- Heat the olive oil in a large skillet over medium heat until hot, then add the meatballs to the hot pan. Cook 2-3 minutes a side, or until surface begins to brown, until meatballs are browned on all sides. Transfer meatballs to a plate and set aside while you start the sauce.
- Drain out all but 1 Tbsp oil from the skillet. Return to medium heat, then add the onion and garlic, cooking until just beginning to soften, about 3 minutes.
- Add the harissa paste and cook 1 minute more. Add the lemon juice and tomatoes, and cook, stirring frequently, for another 3-4 minutes. Season sauce to taste with salt. (note: when I used unsalted tomatoes and a harissa paste that wasn't too terribly salty, 1/2 tsp salt was the perfect amount to season the sauce, but this may vary depending on what you use.)
- Stir the meatballs back into the sauce, cover skillet, and let cook over medium heat until meatballs are cooked through, about 8-10 minutes.
- Remove cover from skillet, and give everything a good stir. If the sauce seems too watery, give it another minute or two to cook without the lid and it should thicken up a bit. Remove pan from heat, sprinkle feta and mint evenly over top, and serve.
