Creamy Tomato Harissa Lamb Meatballs

I’m not even going to sugarcoat this. This may be my best recipe. I literally said to Ben, “holy crap this is GOOD!”, which is something that I usually do not do (I like to think that I am a humble cook). These meatballs are fantastic. They are super juicy and moist and PACKED with flavor. The sauce is outstanding, with Middle Eastern flavors and French influences, it brings so much depth, richness, heat, and texture to this meal. This recipe is sweet, spicy, tangy, rich, and just so, so, so good. Plus, it is ready in just 30 minutes. Please try this one out! Happy cooking!

Prep Time: 10 minutes | Cook Time: 20 minutes

Serves: 2-3

Ingredients:

For the meatballs:

• 1 lb ground lamb (can sub beef, but I highly recommend using lamb)

• 1/2 cup almond flour (seems odd, but this is my secret to the juiciest meatballs!)

• 1 large egg

• 2 tbsp mild harissa (Moroccan chili pepper paste)

• 1 tsp kosher salt

• 1 tsp ground cumin

• 1/4 tsp freshly cracked black pepper

• pinch of ground cinnamon

• 3 tbsp avocado or high-heat olive oil

For the sauce:

• 2 medium shallots, finely minced

• 3 garlic cloves, finely minced

• 1/3 cup tomato paste

• 1/3 cup mild harissa

• 2 tsp honey

• 2 tsp pomegranate molasses

• 1/2 tsp kosher salt

• 1/2 tsp ground cumin

• 1/4 tsp freshly cracked black pepper

• pinch of ground cinnamon

• 1/2 cup dry white wine (like a sauvignon blanc)

• 1/2 cup heavy cream (or coconut cream to keep this dairy-free)

For serving:

• 1/2 cup finely chopped mix of herbs (like mint, dill, and parsley)

• pomegranate molasses

• optional: challah, pita, couscous, or basmati rice

Method:

1. Combine the ground lamb, almond flour, egg, harissa, salt, cumin, black pepper, and cinnamon in a large bowl until fully combined (don’t over-mix it, though!). Shape into 10-12 meatballs.

2. Place a large skillet over medium-high heat and add the oil. Once the oil is shimmering, carefully add the meatballs to the hot skillet. Sear on both sides until golden brown and cooked through (160°F for ground lamb), about 4 minutes per side. Remove from the skillet, place on a plate, and set aside. Reduce the heat to medium. No need to wipe the skillet!

3. Add the shallots to the hot skillet and sauté for 3 minutes, or until translucent. Meanwhile, in a small bowl, whisk the tomato paste, harissa, honey, pomegranate molasses, salt, cumin, black pepper, and cinnamon together until combined.

4. Add the minced garlic to the shallots and rapidly sauté for about 1 minute. Add the tomato harissa mixture to the skillet and sauté it for about 2-3 minutes or until it is dark and caramelized. Gently add the wine, and stir the sauce for about 1 minute. Reduce the heat to low, and add the cream. Stir to combine.

5. Add the meatballs to the sauce and cook until they are warmed through, about 3-5 minutes, stirring occasionally. Cut the heat and serve with a sprinkle of fresh herbs, a drizzle of pomegranate molasses, and the carb/grain of your choice. Enjoy!