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Recipes / David Tamarkin’s Lamb Meatballs with Harissa, Tomato Sauce, and Yogurt

David Tamarkin’s Lamb Meatballs with Harissa, Tomato Sauce, and Yogurt

By The Editors

Published January 4, 2024

These are kofte-style meatballs: there’s no bread or ricotta added to keep them juicy. For that, you need to depend on the onion. So really mince it—you want to get it as small as you possibly can.

Photo: Chelsea Kyle
Photo: Chelsea Kyle
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David Tamarkin’s Lamb Meatballs with Harissa, Tomato Sauce, and Yogurt

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Makes 4 servings 1x

Time about 30 minutes

Instructions

1. Set a rack in the upper third of the oven and preheat it to 425°F. Line a rimmed baking sheet with parchment paper.

2. In a large bowl, use your hands to mix together the onion, garlic, parsley, lamb, harissa, cumin, salt, and pepper. Roll the mixture into 1 1/2-inch balls (roughly the size of a golf ball)—you’ll get about 20 balls, give or take.

3. Place the meatballs on the prepared baking sheet and bake until the meatballs are cooked through and lightly browned, about 10 minutes. (The meatballs might finish cooking before they brown. If that happens, take them out and forget about the browning. What good is a browned meatball if it’s dry?)

4. While the meatballs are cooking, season the yogurt with a little salt and pepper.

5. Serve the meatballs in shallow bowls with the tomato sauce, yogurt, and more parsley on top.

— Excerpted from Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals. Copyright © 2018 by David Tamarkin, photographs by Chelsea Kyle. Used with permission of Little, Brown and Company, New York.  All rights reserved.