Harissa Lamb Meatball Bowls
Servings: 4
Ingredients
For the Meatballs:
- extra virgin olive oil, for drizzling
- 1 pound ground lamb or beef
- 1 large egg
- 2 tablespoons harissa sauce, such as Mina mild
- 1 teaspoon kosher salt
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- 4 tablespoons tapioca flour
For the Cucumber Salad:
- 2 cups quartered and thinly sliced cucumber (from about 1 cucumber)
- 1 cup quartered cherry tomatoes
- 1/2 cup halved and thinly sliced red onion
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Tahini Sauce:
- 2 tablespoons tahini
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh cilantro
- Pinch of salt
For Serving:
- 2 cups cooked brown rice
- fresh dill, for garnish
Instructions
- Preheat the oven to 400℉ and drizzle a small baking sheet with olive oil to lightly coat the bottom.
- In a medium bowl, combine all of the meatball ingredients and using clean hands, mix to combine. Roll into 1-inch balls and place on the prepared baking sheet. Damp hands help if the meatballs are difficult to roll.
- Place the meatballs in the preheated oven and bake until golden brown and cooked through, about 15 minutes.
- Meanwhile, in a medium bowl, combine all of the cucumber salad ingredients and toss until well combed. Set aside.
- In a small bowl, combine all of the tahini drizzle ingredients and stir until well combined. Add warm water until the consistency is still thick but all a little bit drizzle-able (you'll need anywhere from 2-4 tablespoons depending on how thick your tahini is). Set aside.
- To serve, divide the brown rice amongst 4 bowls. Add the meatballs, the cucumber salad, a dollop of the tahini sauce, a dollop more of harissa (if desired), and garnish with fresh dill. Enjoy!