These are kofte-style meatballs: there’s no bread or ricotta added to keep them juicy. For that, you need to depend on the onion. So really mince it you want to get it as small as you possibly can.
- Yield: 4 Servings
- 1 small onion, minced
- 3 garlic cloves, minced
- ⅓ cup finely chopped fresh flat-leaf parsley, plus more for serving
- 1 pound ground lamb
- 1 tablespoon harissa
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, plus more for seasoning
- ½ teaspoon freshly ground black pepper, plus more for seasoning
- 1 cup plain yogurt
- 3 cups nextover’d Simple Tomato Sauce, warmed
How to Make It
- Set a rack in the upper third of the oven and preheat it to 425°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, use your hands to mix together the onion, garlic, parsley, lamb, harissa, cumin, salt, and pepper. Roll the mixture into 1½-inch balls (roughly the size of a golf ball) you’ll get about 20 balls, give or take.
- Place the meatballs on the prepared baking sheet and bake until the meatballs are cooked through and lightly browned, about 10 minutes.
- While the meatballs are cooking, season the yogurt with a little salt and pepper.
- Serve the meatballs in shallow bowls with the tomato sauce, yogurt, and more parsley on top.