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

Name: David Tamarkin’s Lamb Meatballs with Harissa, Tomato Sauce, and Yogurt
Total time: PT-496089H21M33S
Ingredients: 1 small onion, minced; 3 garlic cloves, minced; 1/3 cup finely chopped fresh flat-leaf parsley, plus more for serving; 1 pound ground lamb; 1 tablespoon harissa; 1 teaspoon ground cumin; 1 teaspoon kosher salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper, plus more for seasoning; 1 cup plain yogurt; 3 cups Simple Tomato Sauce, warmed

Prevent your screen from going dark

Cook Mode Prevent your screen from going dark

Makes 4 servings 1x

Time about 30 minutes

Units Scale

Ingredients

1 small onion, minced
3 garlic cloves, minced
1/3 cup finely chopped fresh flat-leaf parsley, plus more for serving
1 pound ground lamb
1 tablespoon harissa
1 teaspoon ground cumin
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 cup plain yogurt
3 cups Simple Tomato Sauce, warmed

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.