Sheet Pan Harissa-Spiced Lamb Meatballs
Servings: 4 -6
For the Vegetables
- 1 medium sweet potato cut into 1 inch cubes
- 1 yellow bell pepper cut into 1 inch pieces
- 1 red onion cut into 1 inch pieces
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper to taste
For the Meatballs
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1 small red onion grated
- 3 medium garlic cloves finely chopped
- ½ cup spicy harissa sauce plus more for serving (Like the Mina brand)
- ⅓ cup panko breadcrumbs
- 2 eggs
- ¼ cup milk I used plant-based milk
- 1 tablespoon kosher salt
- ½ teaspoon pepper
- 2 pounds ground lamb
- 2 tablespoons olive oil
- Preheat oven to 425°F. Line two baking sheets with either parchment or tinfoil. Evenly disperse sweet potatoes, bell peppers and onions, drizzle with olive oil, then season with salt and pepper. Toss to combine and set aside.
- In a small skillet over low heat, add cumin and coriander seeds and toast until fragrant, 2-3 minutes. Transfer to a mortar and pestle and grind until coarsely ground. Transfer to a large mixing bowl.
- To the mixing bowl, add onion, garlic, harissa, panko, egg, milk, kosher salt, and pepper, and whisk to combine well. Add ground lamb and gently mix until meat and egg mixture are fully incorporated.
- Form meatballs into 2 ounce balls (about 2 inches wide) and place on prepared baking sheets, moving the vegetables around as needed. Drizzle the meatballs with olive oil, then bake for about 20 minutes, or until bottom side of meatballs are golden brown. Flip meatballs and vegetables and return to oven, baking for an additional 10-15 minutes.
- Remove baking sheets from oven and allow to cool slightly.
- Serve with additional harissa sauce and couscous, if desired.
