Harissa Lamb Meatballs

🥘 Ingredients

• bulgur wheat
  ¾ cup
• garlic
  2 cloves
• ground lamb
  1 lb
• harissa powder
  1 tsp
• lemon
  1 unit
• mint
  2 tbsp
• olive oil
  2 tbsp
• oregano
  1 tsp
• panko breadcrumbs
  ¼ cup
• spinach
  5 oz
• veggie stock concentrate
  1 unit
• yellow onion
  1 unit
• yogurt
  8 oz
• zucchini
  2 unit

🍳 Cookware

• vegetable peeler
• small pot
• bowl
• large pan
• medium bowl
• baking sheet
• small bowl
• large bowl

1. 

   1

   Preheat oven 400 degrees. Halve, peel, and finely dice the yellow onion . Mince or grate the garlic . Mince the oregano and mint . Halve the lemon . Using a vegetable peeler , shave the zucchini into ribbons lengthwise, rotating as necessary. Discard the seedy core.

   yellow onion: 1 unit, garlic: 2 cloves, oregano: 1 tsp, mint: 2 tbsp, lemon: 1 unit, zucchini: 2 unit
2. 2

   Bring 1 cup water and the veggie stock concentrate 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 , cover, and reduce to a simmer for ⏱️ 12 minutes , until tender. Keep covered until the rest of the meal is ready.

   veggie stock concentrate: 1 unit, bulgur wheat: ¾ cup
3. 3

   Meanwhile, heat ½ tablespoon olive oil in a large pan over medium heat. Add ½ the spinach to the pan and cook, tossing, ⏱️ 3 minutes , until wilted. Season with salt and pepper.

   olive oil: 2 tbsp, spinach: 5 oz
4. 

   4

   Let spinach cool slightly, then finely chop. In a medium bowl , combine the ground lamb , cooked spinach, panko breadcrumbs , onion, oregano, half the garlic, half the mint, 1 teaspoon harissa powder , and a large pinch of salt and pepper.

   ground lamb: 1 lb, panko breadcrumbs: ¼ cup, harissa powder: 1 tsp
5. 

   5

   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.
6. 

   6

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

   yogurt: 8 oz
7. 7

   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.
8. 8

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