Spicy Harissa Lamb Meatballs with Feta: A Greek-Inspired Comfort Food Masterpiece
Experience the rich flavors of the Mediterranean with these irresistible Spicy Harissa Lamb Meatballs, simmered to perfection in a rustic Greek-inspired tomato sauce and generously adorned with crumbled, tangy feta cheese. This dish promises a comforting and vibrant culinary journey for your taste buds.
Today, we’re diving headfirst into a truly soul-satisfying meal: a hearty pan of Spicy Harissa Lamb Meatballs, generously dusted with creamy, crumbled feta. If I had to pick one type of cuisine to enjoy daily, it would undoubtedly be simple, straightforward dishes like this – packed with incredible, complex flavors that feel both comforting and exciting. This recipe isn’t just food; it’s an experience, a delightful fusion of robust lamb, aromatic spices, and a fiery kick that will leave you craving more.
Every truly memorable recipe possesses that one transformative element, that “secret ingredient” that elevates the entire dish from good to extraordinary. It’s the clincher, the ingredient that makes you reach for seconds, perhaps even thirds, and leaves a lasting impression on your palate. For this particular lamb meatball creation, the star, the undisputed “seal the deal” ingredient, is the vibrant and spicy harissa paste.
Have you had the pleasure of incorporating harissa into your cooking before? For me, it’s quite possibly one of the most versatile and beloved condiments in my kitchen arsenal. Its unique blend of heat and depth brings an unparalleled richness that transforms ordinary dishes into culinary adventures. In these lamb meatballs, harissa doesn’t just add spice; it infuses every bite with a smoky, peppery, and subtly sweet complexity that beautifully complements the savory lamb and tangy feta.
What is Harissa and Why Does It Belong in Your Kitchen?
For those new to this culinary gem, harissa is a traditional hot chili pepper paste originating from North Africa, particularly prominent in Moroccan and Tunisian cuisine. It’s a fiery yet incredibly flavorful condiment, typically made from a blend of roasted red peppers, Baklouti peppers (or other chili peppers), garlic, olive oil, and spices such as caraway, coriander, and cumin. Its versatility is truly astounding; traditionally, it’s used as a spread, a topping, or a key flavoring component in a wide array of dishes, from hearty stews and braised meats to soups and couscous. Think of it as a flavor enhancer that brings warmth, depth, and a delightful kick.
While many excellent harissa brands exist, I’ve been on a quest to find a staple harissa that consistently delivers on flavor and quality. My absolute favorite, for several compelling reasons, is Mina Harissa. Firstly, its texture is simply sublime – reminiscent of a slow-cooked tomato sauce, perfectly smooth yet with a satisfying richness that coats the palate. Secondly, its ingredient list is refreshingly short and transparent: just six natural ingredients – red bell pepper, red chili pepper, garlic, extra virgin olive oil, vinegar, and salt. This minimalist approach ensures that the pure, vibrant flavors of the peppers and spices truly shine through.
Mina Harissa strikes the perfect balance: it’s spicy, but never overwhelmingly hot. It delivers a pleasant warmth that lingers, enhancing rather than overpowering other flavors in your dish. I often find myself enjoying it straight from the spoon, a testament to its exceptional taste and quality. Its depth of flavor includes earthy notes from the peppers, a bright acidity from the vinegar, and a pungent kick from the garlic and chilies, making it an ideal companion for lamb, which can stand up to bold spices. The quality of your harissa can truly make or break this recipe, so investing in a good one is highly recommended for the best results.
Crafting Your Spicy Harissa Lamb Meatballs: A Step-by-Step Guide
One of my absolute favorite applications for harissa is to infuse it into meat dishes, particularly meatballs. Its robust flavor profile marries beautifully with various meats, and in this recipe, it elevates humble ground lamb to an entirely new level of deliciousness. The harissa doesn’t just add heat; it introduces a complex array of smoky, earthy, and aromatic notes that deepen the overall character of the meatballs.
For this specific recipe, I’ve incorporated harissa into a Greek-inspired meatball dish. The foundation is a luscious, hearty, and rustic tomato sauce, slowly simmered with classic Mediterranean aromatics like fragrant bay leaves, earthy oregano, and a subtle hint of cinnamon stick. This unconventional addition of cinnamon, common in many Greek and Middle Eastern meat sauces, provides a delicate warmth and a touch of sweetness that beautifully complements the savory lamb and the spice of the harissa. The sauce serves as the perfect bed for the spicy harissa lamb meatballs, creating a harmonious blend of flavors and textures.
The meatballs themselves are a delightful twist on one of my tried-and-true recipes, crafted from a very simple yet effective mixture. We start with high-quality ground lamb, which offers a rich, distinctive flavor that pairs wonderfully with the bold harissa. To this, we add finely minced onion for a foundational sweetness and aroma, fresh parsley for a burst of herbaceousness, dried oregano to reinforce the Greek theme, and, of course, a generous amount of Mina spicy harissa for that signature kick and depth. An egg acts as a binder, while a unique addition of milk-soaked bread is key to achieving incredibly tender and juicy meatballs. The soaked bread mixture works wonders, ensuring the meatballs remain moist and succulent throughout the cooking process, preventing them from becoming dense or dry. This simple trick makes all the difference in achieving that melt-in-your-mouth texture.
Once your flavorful meatballs are formed and seared to a beautiful golden brown, they’re nestled into the simmering tomato sauce. The final flourish involves a generous sprinkling of crumbled feta cheese over everything, adding a delightful salty tang and creamy texture that perfectly contrasts with the spicy meatballs and rich sauce. The entire pan then bakes for a final 15 to 20 minutes, allowing the flavors to meld and the meatballs to cook through to perfection.
These versatile Spicy Harissa Lamb Meatballs are delicious served in a multitude of ways. While they are certainly substantial enough to be enjoyed on their own with a crisp, refreshing side salad, they truly shine when served over a bed of fluffy orzo pasta, creamy polenta, or light and airy whole wheat couscous. The sauce is ideal for soaking into grains, making every bite a flavorful experience. For an even more authentic Greek touch, consider pairing them with a dollop of cooling tzatziki or a side of crusty bread to sop up every last drop of that incredible sauce. This dish is perfect for a comforting weeknight dinner or an impressive meal to share with guests.
Spicy Harissa Lamb Meatballs with Feta
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Ingredients
For the Rustic Greek-Inspired Tomato Sauce:
- 2 tablespoons (30 mL) extra virgin olive oil
- 1 cup finely diced yellow onion
- 3 medium garlic cloves finely minced
- 2 dried bay leaves
- 1 cinnamon stick
- 1 small carrot finely grated
- 1 tablespoon dried oregano
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed tomatoes
- ¼ cup (60 mL) water
- kosher salt
- freshly ground black pepper
For the Spicy Harissa Lamb Meatballs:
- 1 slice whole wheat sandwich bread crust trimmed
- ⅓ cup (80 mL) whole or low-fat milk
- 1 tablespoon finely minced yellow onion
- 1 lb (16 oz) ground lamb
- 1 large egg
- 1 tablespoon finely chopped flat leaf parsley
- 2 tablespoons Mina Spicy Harissa
- 1 teaspoon dried oregano
- kosher salt
- avocado or vegetable oil for pan frying
- 3 ounces feta cheese crumbled
Instructions
Prepare the Greek Tomato Sauce:
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Heat the olive oil in a large (approximately 3 to 4-quart) shallow sauté pan over medium heat. Add the diced onion and sauté for roughly 10 minutes, stirring occasionally, until the onions become very soft, translucent, and slightly caramelized. This step builds the flavor base for your sauce.
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Introduce the minced garlic, bay leaves, and cinnamon stick to the pan, continuing to sauté for an additional minute until the garlic is fragrant and the spices release their aromas. Then, stir in the grated carrot, dried oregano, and tomato paste. Sauté this mixture for another 5 minutes, stirring continuously to ensure the tomato paste cooks out and deepens in color, which enhances its flavor.
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Pour in the canned crushed tomatoes and water, bringing the entire mixture to a gentle simmer. Cover the pan and allow it to simmer for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking. Taste the sauce and season generously with salt and freshly ground black pepper to your preference. Once seasoned, remove the pan from the heat and set it aside, ready for the meatballs.
Prepare the Lamb Meatballs:
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Preheat your oven to 375°F (190°C) with an oven rack positioned in the center. In a small saucepan, combine the milk and the trimmed whole wheat bread slice. Place the saucepan over low heat, allowing the bread to fully absorb the milk and soften. Once completely soaked, remove it from the heat and transfer it to a small bowl. Use a fork to mash the mixture until it forms a smooth paste. Set this aside; it’s crucial for moist meatballs.
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In a separate, larger mixing bowl, combine the finely minced onion, ground lamb, the beaten egg, chopped parsley, Mina Spicy Harissa, and dried oregano. Add a pinch of kosher salt to taste. Gently combine all these ingredients with your hands, being careful not to overmix or press too hard. The mixture should remain loose and moist to ensure tender meatballs. Chef’s Tip: For perfect seasoning, cook a tiny patty of the mixture in a skillet and taste it. Adjust salt or harissa if desired before forming all the meatballs.
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Carefully shape the meat mixture into 1½-inch diameter patties or balls. Remember, the key is to handle them gently; they should be loosely held together, not tightly compacted, as this contributes to their tenderness. Arrange the formed meatballs on a large plate or baking sheet.
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In a heavy-bottomed cast iron skillet or a sturdy sauté pan, heat a thin layer of avocado or vegetable oil over medium-high heat until it begins to ripple slightly. Carefully place the meatballs into the hot pan. You’ll likely need to cook the meatballs in batches to avoid overcrowding, which can lower the pan’s temperature and prevent proper searing. The meatballs should sizzle satisfyingly upon contact with the hot oil.
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Sear the meatballs on all sides until they develop a beautiful golden-brown crust. Be gentle as you flip them with a spatula, as they will be delicate at this stage. Once browned, carefully remove the meatballs and transfer them to a clean, paper-towel-lined plate to drain any excess oil. Important Note: It’s perfectly fine if the meatballs are not cooked through at this point, as they will finish cooking in the oven later. The searing step is primarily for flavor and texture.
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Once all the meatballs have been seared, carefully arrange them into the pan containing your prepared tomato sauce. Evenly sprinkle the crumbled feta cheese over the meatballs and the sauce. Transfer the pan to the preheated oven and bake for 15 to 20 minutes, or until the meatballs are thoroughly cooked through and the sauce is bubbly. Serve these delicious Spicy Harissa Lamb Meatballs immediately, perhaps with your favorite side dish!
This post and recipe development project was sponsored by Mina Harissa. All opinions, enthusiasm, and love for harissa are entirely my own. We believe in sharing only products we genuinely adore and use in our kitchen.