Cook/ Easy Weeknight

Baked Lamb Meatballs with Harissa and Feta

August 22, 2018 (Last Updated: September 22, 2019)

Last Updated on by

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, and they are low carb to boot! Perfect for wraps, salads and main meals, these Moroccan inspired meatballs are easy to make with less than 10 minutes prep time needed.

A closeup of lamb meatballs on a wrap with condiments

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.

Meatballs are so easy to make and they are easy to elevate – be sure to check out my Baked Pork Meatballs, Meatball Cupcakes and Turkey Meatballs if lamb isn’t your thing!

To make this recipe, you will need:

These lamb meatballs can not get any easier with only 6 ingredients – and yet they are still full of flavour!

  • Ground lamb (mince)
  • Onion
  • Feta
  • Fresh Parsley
  • Harissa 
  • Salt and Pepper

How to make Lamb Meatballs

It won’t take you more than 10 minutes to prep these meatballs!

Simply combine all the ingredients in a bowl (you want to get your hands stuck in so the ingredients really combine!) (photo 1). Then roll them into balls (photo 2).

Let them rest in the fridge for a bit and then 30 minutes in the oven (photo 3).

Three process shots to show how to make the dish

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.

Overhead shot of lamb meatballs on a wrap with salad

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!

Moroccan Lamb Meatball Recipe

I love the flavor profile of Morrocan dishes and these meatballs are really reminiscent of that. Harissa originates from North Africa and feta is often used i this cuisine too. I think that’s why these meatballs work so well in a wrap with hummus, fresh herbs and pomegranate. This dish really is a taste explosion!

Low Carb  Meatball Recipe

One of these meatballs comes in at around 140 calories and contains just 2g of carbs with no added sugar. If you are following a low carb diet, wrap these beauties in a low carb wrap or use them to top a salad.

Lamb meatballs dressed on a bed of salad

Top Tips to Make Lamb Meatballs with Harissa and Feta

  • Adjust the amount of harissa to your taste. Check how spicy the harissa is first though as it can vary in spiciness.
  • Be sure to let the meatballs sit in the fridge for at least 20 minutes before cooking them.
  • To store the meatballs, let them cool to room temperature and place in an airtight container. They will last in the fridge for around 3 to 4 days.
  • You can also freeze the meatballs. Freeze them on a baking tray first and then store in freezer bags. Defrost in the fridge

I really hope you guys try this recipe out – so easy, so tasty and so many ways to enjoy them!

Be sure to check out these other Moroccan inspired lamb recipes!

I love hearing from you!! If you have tried this yummy brunch recipe, be sure to scroll down, give it a star rating and let me know what you thought!

For more tasty treats, food inspiration and fun, be sure to follow me on FacebookInstagramTwitter and Pinterest – come say hi!

A closeup of a lamb meatball with tzatziki and pomegranate seeds

Lamb Meatballs with Harissa and Feta

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.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Fusion, moroccan
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting time: 20 minutes
Total Time: 40 minutes
Servings: 20 meatballs
Calories: 141kcal

Ingredients

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

Instructions

  • 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. 

Notes

  • Adjust the amount of harissa to your taste. Check how spicy the harissa is first though as it can vary in spiciness.
  • Be sure to let the meatballs sit in the fridge for at least 20 minutes before cooking them.
  • To store the meatballs, let them cool to room temperature and place in an airtight container. They will last in the fridge for around 3 to 4 days. 
  • You can also freeze the meatballs. Freeze them on a baking tray first and then store in freezer bags. Defrost in the fridge
Nutritional value based on 1 of 20 servings and is an approximation.

Nutrition

Calories: 141kcal | Carbohydrates: 2g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 158mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 4.6mg | Calcium: 50mg | Iron: 0.9mg
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2 Comments

  • Reply
    Billy
    September 10, 2018 at 1:00 am

    5 stars
    Harissa is so flavorful! Definitely going to make this at home next time I head to the store. Thanks for sharing.

    • Reply
      Slow The Cook Down
      September 10, 2018 at 12:34 pm

      Hi Billy! Thanks for stopping by! So glad you like this recipe – do let me know if you enjoy it!

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