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.
Preheat oven to 400°F (200°C).
In a large bowl, combine:
Ground lamb
Harissa paste
Garlic
Parsley
Cumin, coriander, paprika
Salt and pepper
Breadcrumbs
Egg
Mix gently until just combined (avoid overmixing for tenderness).
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).
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.
In a small bowl, combine:
Greek yogurt
Lemon juice
Garlic
Olive oil
Optional spice (cumin or sumac)
Stir well and season with salt to taste.
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.
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.
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.
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
4 servings