Lamb Meatballs Recipe
Harissa yogurt. Pomegranate reduction. Orange. Green olive. Mint. Pita.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lamb Meatballs
Harissa Yogurt
Pomegranate Reduction
Garnishes
Method
Lamb Meatballs Preparation
- 1
Preheat Oven
Preheat your oven to 400°F (200°C).
- 2
Mix Ingredients
In a large bowl, combine the ground lamb, chopped onion, minced garlic, chopped mint, cumin, coriander, salt, black pepper, egg, and breadcrumbs. Mix until just combined.
- 3
Form Meatballs
Shape the mixture into meatballs, about 1 inch in diameter.
- 4
Bake Meatballs
Place the meatballs on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 20-25 minutes, or until cooked through.
Harissa Yogurt Preparation
- 5
Mix Yogurt
In a small bowl, mix the plain yogurt with harissa paste, lemon juice, and salt until well combined.
Pomegranate Reduction Preparation
- 6
Cook Reduction
In a small saucepan, combine pomegranate juice and honey. Bring to a simmer over medium heat and cook until reduced by half and syrupy, about 10-15 minutes.
Garnishing
- 7
Prepare Garnishes
Slice the orange into segments, pit and slice the green olives, and rinse the fresh mint leaves.
- 8
Warm Pita
Warm the pita bread in the oven for a few minutes or in a dry skillet until heated through.
Serving
- 9
Assemble the Dish
Serve the lamb meatballs on a platter, drizzled with pomegranate reduction, alongside the harissa yogurt, orange segments, green olives, and fresh mint leaves. Serve with warm pita bread.