wholeliving

Lamb Meatballs with Harissa

Whole Living, November 2012
  • Yield Makes 20
    Serves 6
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Ingredients

  • 1 small onion, finely minced
  • 3 Tbsp pine nuts, toasted (1 1/2 oz)
  • 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 lb ground lamb
  • 1/2 tsp ground allspice
  • 1 1/4 tsp coarse salt
  • 1 Tbsp extra-virgin olive oil
  • Harissa

Directions

  1. In a large bowl, combine all ingredients up to oil and form mixture into 1 1/2-inch meatballs. (Refrigerate up to one day.)

  2. 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.

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