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–+ servings

Lamb Meatball Bowls

Spiced lamb meatballs in harissa tomato sauce and served with with your choice of toppings—my favorites are tzatziki, rice, hummus, and pickled red onions!
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Course: Dinner, Main Course
Servings: 8
Author: Mae Martin

Ingredients

For the tomato sauce

  • Olive oil
  • ⅓ to ½ cup harissa paste
  • 3-4 cloves grated garlic
  • 1 (28-ounce can) crushed tomatoes
  • ⅓ cup crumbled feta
  • Fresh parsley, for garnish

For the lamb meatballs (can be halved, if preferred)*

  • 1 pound ground lamb
  • 1 pound ground beef preferably 80% lean, 20% fat
  • 2 egg yolks
  • ½ cup plain Greek yogurt (full fat is best)
  • ½ cup breadcrumbs
  • 2 tablespoons shawarma seasoning, or use the homemade spice blend below
  • 4 cloves grated garlic
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons kosher salt

Homemade shawarma spice blend (if you don't have your own)

  • ¾ teaspoon garlic powder
  • ¾ teaspoon allspice
  • ¾ teaspoon ground black pepper
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • ⅜ teaspoon ground cinnamon
  • ⅜ teaspoon ground cardamom (optional)
  • ⅜ teaspoon kosher salt
  • ⅛ teaspoon ground coriander
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon dried oregano
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon chili powder

To serve

  • Rice, hummus, tzatziki, greens, pickled red onions, and pita bread to serve

Instructions

  • Preheat the broiler to high and line a large sheet pan with aluminum foil. Drizzle a couple of tablespoons of olive oil over the pan to lightly coat the foil. Set aside.
  • For the meatballs. Mix together the ingredients for the shawarma spice blend until evenly combined. Add all of the lamb meatball ingredients (including the spice blend) to a large bowl and mix with your hands until everything is just combined and homogeneous. Keep in mind that the longer you mix the meatballs, the tougher and springier they will be once cooked.
  • Using your hands, form the meatballs into spheres about size of a golf-ball. Evenly space the meatballs onto the prepared baking sheet and broil for 6-8 minutes or until caramelized and golden-brown.
  • Prepare the tomato sauce. In the meantime, heat a tablespoon or so of olive oil in a large saucepot over medium-high heat. Add ⅓ cup of harissa paste (you may need to add more, depending on how spicy your harissa is), and cook for around 2 minutes. Add the grated garlic and cook for one minute more, ensuring that the garlic does not burn.
  • Add the crushed tomatoes to the pan and simmer for around 10 minutes, until a saucy consistency is reached. If the mixture becomes too thick, stir in about ¼ cup of water.
  • Carefully add the meatballs to the prepared tomato sauce on the stove, stirring until fully coated. Let the mixture come to a simmer, cover the saucepan, and let it cook for around 5 minutes, until the internal temperature reaches 160℉ and the meatballs are no longer pink in the middle.
  • Serve. Remove the pan from the heat and garnish with crumbled feta and fresh parsley. Serve warm on top of rice with your choice of toppings.

Notes

*To halve the recipe, divide all of the meatball and tomato sauce measurements by two. Leftover uncooked meatballs may also be frozen on a sheet tray until firm (about 1 hour), then stored in an airtight bag. They will keep in the freezer for 2 months and should be defrosted overnight before following the recipe as written.