Lamb Kofta Meatballs with Harissa Yogurt

Confession time: I’m obsessed with Trader Joe’s, or TJ’s as I so lovingly call it. But who isn’t?! TJ's is not only a lifesaver when it comes to affordable and easy grocery items, but it's a gold mine for creative, new ingredients that help spice up my cooking adventures. Like the time I discovered harissa and it changed my life forever in my Hungry Ali fan favorite lemon harissa chicken. And that other time I discovered their frozen naan and my heart exploded because not only could I enjoy restaurant quality naan from the freezer section (like how is that even possible) but I could turn it into my life-changing lamb naan pizzas. 

Well guess what? TJ's did it again and it inspired a new dish that I'm totally obsessed with: lamb kofta meatballs with harissa yogurt. I’ve got two words for you for this recipe: flavor. explosion!

These succulent little meatballs turn the flavor notch up to an 11 with bold flavors like garlic, parsley, mint, ginger, cumin, coriander, a touch of cinnamon and, of course, smokey, spicy harissa paste straight from TJ's.

But the flavor doesn't end with the savory, spicy little meatballs; an equally zesty, spicy yogurt sauce, peppery arugula, sharp red onion, freshly squeezed lemon and fluffy TJ's garlic naan take these meatballs to a whole other level. Perfect for weekend and weeknight cooking alike, these meatballs will blow your mind in the best possible way. 

While this is not an official endorsement in any way, I just gotta say, TJ's, I love you. Don't ever change and stop inspiring my next tasty dish! 

Lamb Kofta Meatballs with Harissa Yogurt

Ingredients

• 2 pounds ground lamb

• 3 tablespoons harissa

• 1/2 cup Greek yogurt

• 4 cloves garlic, minced

• 1/2 cup parsley, chopped

• 2 tablespoons mint leaves, chopped

• 1 teaspoon ginger, minced

• 1 small yellow onion, grated

• 2 teaspoons cumin

• 1 teaspoon coriander

• 1/4 teaspoon cinnamon

• 2 teaspoons Kosher salt

• 1 teaspoon fresh ground black pepper

• Arugula, for serving

• Lemon wedges, for serving

• Thinly sliced red onion, for serving

• Naan or pita bread, for serving

Directions

Combine yogurt, half of harissa, half of garlic, and half of herbs in a medium-sized bowl. Season with salt. Refrigerate for at least 30 minutes or even longer to let the flavors really develop. 

Preheat oven to 400. Combine lamb, chili flakes, cumin, coriander, cinnamon, ginger, onion, salt, remaining garlic, remaining harissa, and remaining herbs in a large bowl. Work the meat together with your bare hands until homogeneous. 

Divide meat into twelve balls. Bake for 20 minutes. For even more flavor and crispy texture, pan fry in about 1/4 cup of olive oil for 2-3 minutes a side. 

Serve meatballs with lemon wedges, thinly sliced red onion, arugula and yogurt sauce on toasted naan.