Juicy lamb meatballs laced with harissa , garlic, and spices are oven-baked or pan-seared and served over herb-flecked couscous . A dollop of lemony yogurt sauce finishes the plate, creating a flavor-packed, well-balanced meal that feels both rustic and refined.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 25 minsTotal Time 50 minsFor the Meatballs
1 lb ground lamb
2 tbsp harissa paste (mild or spicy, your choice)
2 cloves garlic, minced
2 tbsp finely chopped parsley
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
½ cup breadcrumbs
1 egg
For the Couscous
1 cup couscous
1 ¼ cups boiling water or vegetable broth
1 tbsp olive oil
¼ tsp salt
¼ cup chopped fresh parsley or mint
Zest of ½ lemon
For the Yogurt Sauce
¾ cup plain Greek yogurt
1 tbsp lemon juice
1 clove garlic, grated or minced
1 tbsp olive oil
Salt, to taste
Optional: pinch of cumin or sumac for extra flavor
Make the Meatball Mixture
1
Preheat oven to 400°F (200°C) .
In a large bowl, combine:
Mix gently until just combined (avoid overmixing for tenderness).
Form & Cook the Meatballs
2
Roll mixture into 1½-inch balls (about 16 meatballs).
Option 1 – Oven: Place on a parchment-lined baking sheet and bake for 18–20 minutes , turning halfway through.
Option 2 – Pan: Sear in batches in a skillet over medium-high heat with a drizzle of oil, turning to brown all sides (about 8–10 minutes total).
Make the Couscous
3
In a bowl, combine couscous , olive oil , salt , and lemon zest .
Pour over boiling water or broth , cover with a plate or lid.
Let sit for 5 minutes , then fluff with a fork.
Stir in fresh herbs and adjust seasoning.
Mix the Yogurt Sauce
4
In a small bowl, combine:
Stir well and season with salt to taste.
Assemble the Plate
5
Spoon couscous onto each plate or shallow bowl.
Add meatballs over top.
Drizzle or dollop with yogurt sauce .
Garnish with extra herbs, chili oil, or lemon wedges if desired.
Tips for Success
6
Use a mild harissa if you're sensitive to spice, or blend mild + spicy.
For extra flavor, brown the meatballs before baking.
You can make the meatballs ahead and freeze raw or cooked.
Variations
7
Swap lamb for ground beef or plant-based mince .
Make it gluten-free with quinoa or rice instead of couscous.
Add a side of roasted eggplant or carrot salad for more texture.
Suggested Pairings
8
Serve with: Roasted carrots, cucumber salad, or grilled flatbread
Drink: Dry rosé, cold lager, or mint tea
Occasion: Casual dinner, mezze spread, or a twist on weeknight meatballs
Ingredients For the Meatballs
1 lb ground lamb
2 tbsp harissa paste (mild or spicy, your choice)
2 cloves garlic, minced
2 tbsp finely chopped parsley
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
½ cup breadcrumbs
1 egg
For the Couscous
1 cup couscous
1 ¼ cups boiling water or vegetable broth
1 tbsp olive oil
¼ tsp salt
¼ cup chopped fresh parsley or mint
Zest of ½ lemon
For the Yogurt Sauce
¾ cup plain Greek yogurt
1 tbsp lemon juice
1 clove garlic, grated or minced
1 tbsp olive oil
Salt, to taste
Optional: pinch of cumin or sumac for extra flavor
Directions Make the Meatball Mixture
1
Preheat oven to 400°F (200°C) .
In a large bowl, combine:
Mix gently until just combined (avoid overmixing for tenderness).
Form & Cook the Meatballs
2
Roll mixture into 1½-inch balls (about 16 meatballs).
Option 1 – Oven: Place on a parchment-lined baking sheet and bake for 18–20 minutes , turning halfway through.
Option 2 – Pan: Sear in batches in a skillet over medium-high heat with a drizzle of oil, turning to brown all sides (about 8–10 minutes total).
Make the Couscous
3
In a bowl, combine couscous , olive oil , salt , and lemon zest .
Pour over boiling water or broth , cover with a plate or lid.
Let sit for 5 minutes , then fluff with a fork.
Stir in fresh herbs and adjust seasoning.
Mix the Yogurt Sauce
4
In a small bowl, combine:
Stir well and season with salt to taste.
Assemble the Plate
5
Spoon couscous onto each plate or shallow bowl.
Add meatballs over top.
Drizzle or dollop with yogurt sauce .
Garnish with extra herbs, chili oil, or lemon wedges if desired.
Tips for Success
6
Use a mild harissa if you're sensitive to spice, or blend mild + spicy.
For extra flavor, brown the meatballs before baking.
You can make the meatballs ahead and freeze raw or cooked.
Variations
7
Swap lamb for ground beef or plant-based mince .
Make it gluten-free with quinoa or rice instead of couscous.
Add a side of roasted eggplant or carrot salad for more texture.
Suggested Pairings
8
Serve with: Roasted carrots, cucumber salad, or grilled flatbread
Drink: Dry rosé, cold lager, or mint tea
Occasion: Casual dinner, mezze spread, or a twist on weeknight meatballs
Harissa-Lamb Meatballs with Couscous & Yogurt Sauce
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