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If you are looking for a way to spice up your meatballs then you are in the right place! My lamb meatballs are baked with harissa and feta for a spicy kick full of flavour. They can be made ahead of time, so perfect for meal prep or an easy weeknight meal.Jump to Recipe
These lamb meatballs have been on my ‘to make’ list for quite a while – and trust me, it’s a long list! Lamb is one of my favourite meats, it stands up well to strong flavours so it was really fun coming up with this recipe. A while back, I was a contributor for 196 Flavors, and for one of the articles I wrote I made my own harissa, I’ve been gagging to use it ever since! You can, of course, buy store bought, but if you do want to make your own, then check out the recipe.
How to make Lamb Meatballs
These lamb meatballs can not get any easier with only 6 ingredients – and yet they are still full of flavour! Simply combine all the ingredients in a bowl (you want to get your hands stuck in so the ingredients really combine!) and roll them into balls. Let them rest in the fridge for a bit and then 30 minutes in the oven. BOOM!
Lamb Meatballs are perfect for meal prep
Just when you thought these awesome meatballs couldn’t get any better….!
I made a big batch of these as they can easily be reheated or eaten cold. I also held some back before cooking and they will last in the fridge for a couple of days so I can just cook them as needed for a hassle free weeknight meal. A word of warning though – they smell really good when they are cooking, so good luck if you can save any!!
I opted to oven bake these lamb meatballs, but you could easily fry them in a pan as well – just make sure they are cooked all the way through 🙂
How to serve Lamb Meatballs
How do I love thee? Let me count the ways! There is no end of tasty ways in which these lamb meatballs can be used. I went for a wrap for this post – some hummus, arugula, meatballs on top, a drizzle of tzatziki and finish it of with pomegranate seeds and cilantro. You could also stuff a pita in this way. YUM TO THE MAX!
However…if you are looking for something a bit more substantial, there are a tonne of options!
Once the meatballs are cooked, you can stir them into a tomato sauce and serve with cous cous, pasta or rice – if you’ve made them ahead of time, this is a great way to reheat them.
They’d be great as part of a hearty salad as well – I can’t tell you how well the pomegranate and tzatziki works with these meatballs, so be sure to include those!
If your looking for a wine pairing, go with a pinot noir, rioja or a cabernet.
How Spicy are Lamb Meatballs?
One of the reasons I love harissa is because it’s not an over powering heat – it’s more like a slow warmth that doesn’t overpower. If you prefer more heat, pop in another tablespoon, but remember, not all harissa is made with the same strength of chilli, so don’t go over board!
I really hope you guys try this recipe out – so easy, so tasty and so many ways to enjoy them!
Lamb Meatballs with Harissa and Feta
For the lamb meatballs
- 26 oz ground lamb mince 750g
- 1/2 large white onion finely diced or 1 small onion
- 5 oz crumbled feta 150g
- 1 cup finely chopped parsley
- 2 tbsp harissa
- salt and pepper to taste
For one meatball wrap
- 3 lamb meatballs
- 1 soft tortilla
- 2 tbsp hummus
- 0.5 cup Arugula Rocket
- 1 tbsp Tzatziki
- 1 tbsp Pomegranate seeds
- 1 tsp cilantro finely chopped
- In a large bowl, add all of the meatball ingredients. Add a good sprinkle of salt and pepper - the lamb can take it!
- Mix all the ingredients with your hands for a couple of minutes until everything is well combined.
- Take larger than golf sized pieces of the mixture and lightly roll them in to balls in your hands. The meatballs will shrink during cooking, so roll them a little larger than you want.
- Place the meatballs in the fridge for 20 minutes (or up to 2 days) to let them set.
- Preheat the oven to 180ºc
- When ready to cook, line a baking sheet with tin foil and place the meatballs on it. Leave some room between the meatballs
- Cook the meatballs in the oven for 30-40 minutes until they are nice and brown with a little crisp.