Spiced Lamb Meatballs are filled with fresh herbs, garlic, onion, my homemade Ras el Hanout and smoked paprika. Serve with a delicious roasted red pepper Harissa!
Ingredients for 36 meatballs
FOR THE MEATBALLS:
1/2 a medium red onion, coarsely chopped
2 cloves peeled garlic
1/2 cup cilantro leaves
1/2 cup mint leaves
1/2 cup parsley leaves
1 pound Superior Farms American Lamb
1/2 cup quick oats
1 tablespoon Ras el Hanout
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/2 teaspoon Aleppo pepper (or red pepper flakes)
1 large egg, beaten
2 tablespoons extra light olive oil, for frying
FOR THE RED PEPPER HARISSA:
1 tablespoon light olive oil
1 cup diced onion
2 cloves garlic, minced
3 large roasted red bell peppers
1 to 2 roasted chili peppers or Fresno chile (1 pepper for moderate heat, 2 for spicy — you can do this yourself of buy them)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
Read the Instructions here