Harissa Lamb Meatballs with Whipped Feta and Pomegranate
Boldly spiced lamb meatballs seasoned with harissa, cumin, and coriander are seared until caramelized, then served over a bed of silky whipped feta and finished with pomegranate seeds, pomegranate molasses, and fresh mint. This stunning dish comes together in just 45 minutes and is equally at home as a weeknight dinner or an impressive dinner-party centerpiece.
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Servings: 4 servings
Calories: 520kcal
Ingredients
Meatballs
- 500 g 1.1 lb ground lamb
- 2 tablespoons harissa paste
- 3 cloves garlic minced (2 for meatballs, 1 optional for feta)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 cup breadcrumbs regular or panko
- 1 large egg
- Salt and black pepper to taste
- 2 tablespoons olive oil for searing
Whipped Feta
- 200 g 7 oz feta cheese, at room temperature
- 100 g 3.5 oz cream cheese, at room temperature
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
To Serve
- 1/2 cup pomegranate seeds
- 2 tablespoons pomegranate molasses
- 1/4 cup fresh mint leaves
- 1/2 teaspoon sumac or Aleppo pepper optional
Instructions
Instructions
- Add the room-temperature feta, cream cheese, lemon juice, and olive oil to a food processor. Blend for 2 full minutes, scraping down the sides halfway through, until completely smooth and fluffy. Taste and adjust seasoning. Set aside at room temperature while you prepare the meatballs.
- Preheat the oven to 200°C (400°F). In a large bowl, combine the ground lamb, harissa paste, 2 cloves minced garlic, cumin, coriander, smoked paprika, cinnamon, breadcrumbs, egg, salt, and pepper. Mix by hand just until combined — do not overwork. Roll into golf ball-sized portions (about 18 to 20 meatballs) and place on a plate.
- Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add the meatballs in a single layer with space between each one, working in batches if needed. Sear for about 2 minutes per side until a deep golden-brown crust forms. Do not cook through at this stage — you are only building the exterior crust.
- Transfer the skillet directly to the preheated oven (or move meatballs to a baking dish). Roast for 12 to 15 minutes until cooked through with no pink in the center and an internal temperature of 71°C (160°F). The harissa coating will deepen and become slightly sticky.
- Spread the whipped feta across the base of a large shallow bowl or platter, creating swooping waves with the back of a spoon. Arrange the hot meatballs over the feta. Scatter pomegranate seeds over and around the meatballs, drizzle pomegranate molasses over everything, tuck in fresh mint leaves, and dust with sumac or Aleppo pepper if using. Serve immediately.
Notes
For the smoothest whipped feta, bring the cheese and cream cheese to room temperature at least 20 minutes before blending. Do not overmix the meatball mixture or they will become tough. Searing before roasting is essential for the best flavor and texture. The whipped feta and meatballs can be stored separately in the refrigerator for up to 3 days. Meatballs freeze well for up to 3 months — the whipped feta is best made fresh.
Nutrition
Calories: 520kcal | Carbohydrates: 18g | Protein: 32g | Fat: 36g | Sodium: 680mg | Fiber: 2g | Sugar: 9g