---
title: Harissa Lamb Meatballs
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/harissa-lamb-meatballs-558c716bfd2cb9b5698b4568
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
tags:
  - Mediterranean
  - High Protein
  - Spicy
rating: 4.0
rating_count: 1500
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Balanced spicy and herbaceous profile
  - theme: Texture
    text: Moist meatballs with chewy bulgur
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Bulgur/harissa-lamb-meatballs.avif"
---
Preheat oven 400 degrees. Halve, peel, and finely dice the @yellow onion{1%unit}. Mince or grate the @garlic{2%cloves}. Mince the @oregano{1%tsp} and @mint{2%tbsp}. Halve the @lemon{1%unit}. Using a #vegetable peeler{}, shave the @zucchini{2%unit} into ribbons lengthwise, rotating as necessary. Discard the seedy core.

Bring 1 cup water and the @veggie stock concentrate{1%unit} to a boil in a #small pot{}. Toss the zucchini ribbons in a #bowl{} with the juice of one lemon half. Season with salt and pepper. Once the water is boiling, add the @bulgur wheat{¾%cup}, cover, and reduce to a simmer for ~{12%minutes}, until tender. Keep covered until the rest of the meal is ready.

Meanwhile, heat ½ tablespoon @olive oil{2%tbsp} in a #large pan{} over medium heat. Add ½ the @spinach{5%oz} to the pan and cook, tossing, ~{3%minutes}, until wilted. Season with salt and pepper.

Let spinach cool slightly, then finely chop. In a #medium bowl{}, combine the @ground lamb{1%lb}, cooked spinach, @panko breadcrumbs{¼%cup}, onion, oregano, half the garlic, half the mint, 1 teaspoon @harissa powder{1%tsp}, and a large pinch of salt and pepper.

Form lamb mixture into 1-inch meatballs and place on a lightly oiled #baking sheet{}. Place in the oven for ~{11%minutes}, until cooked through.

Meanwhile, make the spiced yogurt sauce: in a #small bowl{}, mix together the @yogurt{8%oz}, remaining mint, remaining garlic, harissa powder, and a squeeze of lemon. Season with salt and pepper.

Toss the marinated zucchini ribbons in a #large bowl{} with the remaining spinach, a squeeze of lemon, and 1 tablespoon olive oil. Season with salt and pepper.

Serve the meatballs atop the bulgur, drizzled with spiced yogurt sauce. Plate the spinach and zucchini salad to the side. Enjoy!