Ingredients

The following ingredients have 6 Servings
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Instruction

  • To make the sauce: Heat olive oil in a large pot over medium high heat. Saute onion until translucent and soft, around 6-8 minutes. Add garlic, pinch of caraway seeds and tomato paste, and saute another 2 minutes.
  • Add canned tomatoes, harissa and water, and bring to a low simmer. Cook for 30-40 minutes, covered over low heat. The tomato sauce will be done when the tomatoes have broken down and the sauce has reduced slightly and is a deep color
  • To make the meatballs: Combine ground lamb, mint, parsley, garlic, eggs, salt and lemon zest in a large bowl. Using your hands, combine until mixed throughout, but take care not to overwork the meat.
  • Form tablespoon-sized meatballs, using your hands or a cookie scoop. Roll gently and place on a plate until ready to fry.
  • Heat vegetable oil (or other neutral oil) over medium heat in a large saute pan. Fry meatballs in batches until brown, rotating them to ensure they have been browned on all sides.
  • Remove from pan. You may need to add a little more oil in between batches.
  • Add the lamb meatballs to the sauce (as well as additional liquid from frying) and allow to simmer another 15 minutes.
  • Serve with couscous and chopped fresh herbs if desired.