Recipe provided by | THE FOOD JOY
INGREDIENTS
LAMB MEATBALLS
1 egg room temperature
1/2 cup plain breadcrumbs
1/2 cup white onion diced
2 cloves garlic minced
1/4 cup parsley diced
1 1/4 teaspoons cumin
1 1/4 teaspoons paprika
1/4 teaspoon cayenne pepper
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 pound Ground American Lamb
HARISSA YOGURT
1 cup Greek yogurt, plain I used Whole Food’s non-dairy Greek yogurt
2 tablespoons harissa paste
1 1/2 tablespoons fresh lemon juice
salt and pepper to taste
DIRECTIONS
Meatballs
Preheat the oven to 425 degrees and line a baking sheet with parchment.
Crack the egg into a large/medium sized mixing bowl and lightly whisk. Add in the breadcrumbs, onion, garlic, parsley, cumin, paprika, cayenne pepper, black pepper and salt. Mix until evenly combined. Add in the ground American lamb and mix using your hands unti well combined.
Roll out about 2 tablespoons of meat in your hands to form an even ball (Tip: you can coat your hands with a little olive oil to avoid stickiness!).
Place them on the lined baking sheet and cook for about 15-20 minutes or until browned on the outside and cooked throughout.
Harissa Yogurt
Combine all ingredients together. Add salt and pepper to taste. Refrigerate until ready to use.
Drizzle the Harissa Yogurt overtop or using toothpicks to dip each one into the sauce and enjoy!
