Harissa Lamb Meatballs
Harissa Lamb Meatballs (The Nosher via JTA)
(The Nosher via JTA) -- You might say I am a tad obsessed with harissa these days. Harissa roasted chicken. Harissa Bloody Mary. And now these harissa lamb meatballs. Sorry, not sorry.
To take a step back for just a second, harissa is a North African condiment made from chilis, peppers, herbs, oil and other ingredients depending on the region, family, etc. I have made my own, but I have also fallen madly in love with NY Shuk harissa, which is way easier and more delicious than making my own.
Harissa is very popular in Israel, where it was introduced by Moroccan, Tunisian and other Jews of North African descent. As Israeli food has gained a following in America, it’s a condiment that is increasingly easy to find: I have seen it gracing the shelves of Shop Rite, Stop & Shop and Whole Foods.
I made an enormous batch of these meatballs for a recent shindig we hosted, and there was not one meatball left over, so I figured they might be a hit. For the party I served them with toothpicks, refreshing the platter as the evening went on. But I have also served these on top of a bed of freshly fluffed couscous and a little extra fresh herbs for a satisfying, but not too heavy, dinner.
These can be made the night before, and they reheat very well on the stove over low heat.