Lamb Meatballs with Harissa & Chickpeas
Juicy lamb meatballs simmered in a rich tomato and harissa sauce with tender chickpeas. This North African–inspired dish is full of warming spices, easy to make, and ready in about 40 minutes. Perfect served with couscous, rice or flatbreads.
Equipment
- Large wide pan or cast iron pot
Ingredients
- 500g lamb mince
- ¼ cup finely chopped coriander leaves and stems (or use parsley)
- 4 cloves garlic, finely chopped (divided)
- 1 tablespoon ground cumin (divided)
- 2 teaspoon ground coriander (divided)
- 2 teaspoon smoked paprika (divided)
- 1 tablespoon olive oil
- 1 large brown onion, finely diced
- 1-2 tablespoons harissa (see notes)
- 400g can chickpeas, drained
- 700g jar tomato passata
- 1 teaspoon caster sugar (optional - See Notes)
TO SERVE (OPTIONAL)
- Hot buttered couscous
- Natural Greek style yoghurt
- Lemon wedges
- Extra coriander, to garnish
Instructions
- Place the lamb mince, fresh coriander, half the garlic, 2 teaspoons ground cumin and 1 teaspoon each ground coriander and smoked paprika into a bowl and mix thoroughly to combine. Season to taste with salt and pepper. Roll into small walnut size balls.
- Heat olive oil in a frying pan over medium high heat. Cook the meatballs for 3-5 minutes or until lightly browned all over. Remove with a slotted spoon and set aside on a plate. Drain off excess fat in pan, leaving at least 1 tablespoon.
- Add the onion to pan and cook for 5 minutes or until softened. Then add the remaining garlic, cooking for 1 minute. Add the harissa, cinnamon stick and remaining spices, cook stirring for 2 minutes. Add chickpeas, passata and 1 cup water. Season to taste with salt, pepper and caster sugar, if using.
- Return meatballs to sauce, bring to the boil, then reduce heat to very low and simmer for 20 minutes or until meatballs are cooked through and sauce has thickened slightly. Serve with buttered couscous and garnish with extra coriander, a dollop of yoghurt and some lemon wedges.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Harissa: Harissa varies in heat and flavour, so start with a smaller amount and adjust to suit your taste.
- Sugar: A small amount of sugar helps balance the acidity of the tomato passata, especially if using a more acidic brand.
- Meat options: Lamb gives the best flavour, but beef or a lamb–beef mix can be used if preferred.