North African Spiced Lamb Meatballs are incredible! Seasoned with homemade Ras el Hanout along with smoked paprika and Aleppo pepper. They are serve it next to couscous, torn naan and with a simple yet flavorful red pepper Harissa!

African Spiced Lamb Meatballs with Roasted Red Pepper Harissa

Lamb! I love love love lamb. And I don’t prepare it nearly as much as I’d like to.

Why is that? It’s a situation that I plan to rectify because when I do have it, I’m reminded that the flavor is fabulous and how I’m quite in love with it’s rich, earthy, and what some folks would call “gamy” flavor.

African Spiced Lamb Meatballs with Roasted Red Pepper Harissa

It’s delicious.

African Spiced Lamb Meatballs with Roasted Red Pepper Harissa ingredients

To Make These North African Spiced Lamb Meatballs You Will Need:

  • red onion, coarsely chopped
  • garlic
  • cilantro leaves
  • mint
  • parsley
  • ground lamb
  • quick cooking oats
  • homemade Ras el Hanout
  • smoked paprika
  • kosher salt
  • Aleppo pepper (or red pepper flakes)
  • egg, beaten
  • extra light olive oil, for frying

pulse red onion in food processor

Start making these spiced lamb meatballs by adding 1/2 of a red onion that has been roughly chopped and 2 cloves of garlic into your food processor that is fitted with the blade attachment.

Add fresh herbs.

Next, pulse until the onion and garlic is coarsely chopped.

pulse until finely chopped.

Then add in the fresh herbs and now pulse until the herbs and onions are finely chopped.

Add meatball ingredients into a mixing bowl.

Then, in a large bowl break up 1 pound ground lamb and add in the herb and onion mixture along with 1 teaspoon Ras el Hanout, 3/4 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon Aleppo pepper, a beaten egg and 1/2 cup quick cooking oats. Next, using a fork, blend the mixture together until thoroughly combine.

Mix until combine.

Use a spatula to give it one last mix, making sure to incorporate the ingredients in the bottom of the bowl.

roll into meatballs

Next, use a tablespoon to measure out 1 tablespoon of the lamb mixture and roll into balls.

brown meatballs in skillet.

Then heat 2 tablespoons of extra light olive oil in a 12-inch skillet. Work in 2 batches browning the meatballs on all sides until fully cooked.

Add harissa ingredients into food processor

process until smooth

Meanwhile, sauté 1 medium yellow onion in 1 tablespoon of olive oil in a medium skillet until tender. Then add in 2 minced cloves of garlic and cooked for 1 minute.

Remove the pan off of the heat to prepare the remaining sauce.

Next, in your food processor (don’t even bother to rinse it out) add 3 large roasted red bell peppers, 1 roasted red chili*, 1/2 teaspoon of each ground coriander and ground cumin. Then season with 1/2 to 3/4 teaspoon of kosher salt (to taste). Blend until it reaches a desired consistency.

Add to saucepan.

Then pour the sauce into the skillet with the sautéed onions and garlic. Heat on medium-low, stirring occasionally until the sauce has simmered for 15-18 minutes. Taste and season with more salt as needed.

Smells incredible.

Meatballs on platter with harissa.

This spiced lamb meatballs work great as an appetizer, yielding 36 delicious meatballs! For a smoother saucer, blend the sauce a little more (and include the onions and garlic).

African Spiced Lamb Meatballs with Roasted Red Pepper Harissa

However, I also like to serve these Spiced Lamb Meatballs with couscous and roasted asparagus or broccolini. The earthy, spiced lamb meatballs and the sweet and spicy red pepper harissa is a match made in food heaven.

Your tastebuds will thank you.

Enjoy! And if you give this Spiced Lamb Meatballs recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

African Spiced Lamb Meatballs with Roasted Red Pepper Harissa

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Yield: 6 servings

North African Spiced Lamb Meatballs with Roasted Red Pepper Harissa

North African Spiced Lamb Meatballs are incredible! Seasoned with homemade Ras el Hanout along with smoked paprika and Aleppo pepper. They are serve it next to couscous, torn naan and with a simple yet flavorful red pepper Harissa!
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients

FOR THE MEATBALLS:

  • 1/2 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 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

Instructions 

MAKE THE SPICED LAMB MEATBALLS:

  • In your food processor, pulse the red onion and garlic until very coarsely chopped. Then add in the fresh herbs and pulse until everything is finely chopped.
  • In a large bowl combine the ground lamb, onion/herb mixture, quick oats, Ras el Hanout, paprika, salt, Aleppo pepper and the beaten egg. Use a fork to mix all of the ingredients together. Then use a tablespoon to measure out 1 tablespoon of the meat mixture and roll into balls.
  • Heat a large, 12-inch skillet over medium to medium-high heat. Add in 2 tablespoons of extra light olive oil and work in batches of two, browning the lamb meatballs on all sides and until cooked through. Repeat with remaining meatballs.

MAKE THE ROASTED RED PEPPER HARISSA:

  • While the meatballs are browning, sauté the yellow onion until soft and translucent. Add in the garlic and cook for one minute. Remove the skillet from the heat for a moment.
  • In your food processor (don't bother rinsing it out form the herb/onion mixture) add in 3 large roasted red peppers, 1 to 2 roasted chili peppers, salt, coriander, cumin and black pepper. Secure the lid and pulse until it reaches a desired consistency. NOTE: If too thick, add a little of the water from the bowl (or jar) that held the peppers. Next, pour the red pepper Harissa into the skillet (with the sautéed onions and garlic), stir and heat on medium-low. Simmer for 15 to 18 minutes.
  • Serve meatballs with spoonfuls of the roasted red pepper Harissa, next to couscous (rice or even cauliflower rice), naan and a vegetable of your choice!

For SERVING AS AN APPETIZER:

  • IPuree sauce one last time (with the onions and garlic) for a smoother dipping sauce. Serve meatballs with toothpicks on a platter next to the red pepper Harissa.
Serving: 6meatballs, Calories: 342kcal, Carbohydrates: 11g, Protein: 16g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 804mg, Potassium: 376mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1065IU, Vitamin C: 20mg, Calcium: 74mg, Iron: 3mg
Author: Laurie McNamara
Course: Appetizer
Cuisine: North African

African Spiced Lamb Meatballs with Roasted Red Pepper Harissa