Feta Stuffed Lamb Meatballs in Harissa Tomato Sauce

Ingredients

Lamb Meatballs

1. 1 pound ground lamb

2. 1/2 medium yellow onion

3. 1 egg yolk

4. 1/2 cup bread crumbs

5. 1/4 teaspoon cinnamon

6. 1/2 teaspoon cumin

7. Pinch red pepper flakes

8. Pinch dried ground harissa

9. 1/8 cup chopped fresh parsley

10. 1/8 cup feta, cubed

Harissa Tomato Sauce

1. 1/2 medium yellow onion

2. 5 cloves garlic

3. 1 tablespoon tomato paste

4. 28 ounces crushed tomatoes

5. 2 tablespoons harissa paste

6. A pinch dried ground harissa

7. 1/4 teaspoon cinnamon

8. 1/4 teaspoon red pepper flakes

9. 1/4 teaspoon paprika

10. 1/8 teaspoon cumin

11. Salt & pepper to taste

Garnish [Optional]

1. Fresh dill

2. Crumbled eta

3. Baguette or other crunchy bread

Prep time: 15 minutes

Cook time: 45

Total time: 1 hour

Servings: approx. 15-18 medium-sized meatballs

Steps

1. Finely dice yellow onion, parsley & garlic.

2. Chop 1/8 cup of a large feta block into small cubes.

3. In a big mixing bowl, mix together ground lamb, bread crumbs, chopped parsley, diced onion, egg yolk & spices.

4. Scoop out about 1.5 tablespoons of ground lamb and gently press 1-2 feta cubes in the middle, gently folding over & rolling the meat until all it creates a meatball. Continue until all ground lamb & feta is used.

5. Pre-heat oven to 375 [F] degrees.

6. Heat a large skillet on medium-high heat & splash some olive oil in the pan. Once hot, brown meatballs until entire surface develops a slight crisp, about 10 minutes. Rotate meatballs while searing.

7. Once all meatballs are browned, bake on a baking sheet for 30 minutes or until completely cooked through, rotating halfway through.

8. While meatballs bake, sauté garlic & onions in a large pot until softened & fragrant. Add tomato paste & mix together.

9. Next, add crushed tomatoes & cook for about 5 minutes. Then add your spices & let sauce simmer while meatballs finish baking. Taste test occasionally for flavor & spice level.

10. Once meatballs are done baking, take them out of oven & mix them into the tomato sauce.

11. Let meatballs simmer for about 5 more minutes while you chop up more feta & dill for garnish.

12. If you have time, toast some crunchy bread for dipping in extra sauce.

13. Serve as is or over a bed of basmati rice.