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Lamb Meatballs with Harissa


Cooked couscous are stuffed into these appetizer meatballs which have a Mediterranean flavor.

  • Servings: 6
  • Yield: Makes 20


Source: Whole Living, November 2012


  • 1 small onion, finely minced
  • 3 tablespoons pine nuts, toasted (1 1/2 ounces)
  • 2 pitted dates, plumped in water, drained, and chopped
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 2/3 cup cooked couscous
  • 1 pound ground lamb
  • 1/2 teaspoon ground allspice
  • 1 1/4 teaspoons coarse salt
  • 1 tablespoon extra-virgin olive oil
  • Harissa


  1. In a large bowl, combine all ingredients up to oil and form mixture into 1 1/2-inch meatballs. (Refrigerate up to one day.)

  2. Heat oil in a cast-iron skillet over medium heat and cook meatballs, turning, until golden brown and cooked through, about 9 minutes. Garnish with cilantro and serve with harissa.

Cook's Notes

Prepare this dish a day ahead. Cook up quickly before serving.

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