Ingredients
Units
Scale
For the sauce:
- 1–2 Tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves
- pinch caraway seeds
- 2 Tbsp tomato paste
- 1 28–oz can diced tomatoes
- 1 28–oz can crushed tomatoes
- 3 heaping Tbsp of harissa paste, such as this harissa from NY Shuk (you can add more to your taste)
- 1 ½ cups of water
- ½ tsp salt
- ¼ tsp black pepper
For the meatballs:
- 2 lbs ground lamb
- 3 Tbsp minced mint
- 3 Tbsp minced flat leaf parsley
- 2 garlic cloves, minced
- 2 large eggs
- 1 tsp salt
- 1 tsp fresh lemon zest
- vegetable oil for frying
Instructions
- To make the sauce: Heat olive oil in a large pot over medium high heat. Saute onion until translucent and soft, around 6-8 minutes. Add garlic, pinch of caraway seeds and tomato paste, and saute another 2 minutes.
- Add canned tomatoes, harissa and water, and bring to a low simmer. Cook for 30-40 minutes, covered over low heat. The tomato sauce will be done when the tomatoes have broken down and the sauce has reduced slightly and is a deep color
- To make the meatballs: Combine ground lamb, mint, parsley, garlic, eggs, salt and lemon zest in a large bowl. Using your hands, combine until mixed throughout, but take care not to overwork the meat.
- Form tablespoon-sized meatballs, using your hands or a cookie scoop. Roll gently and place on a plate until ready to fry.
- Heat vegetable oil (or other neutral oil) over medium heat in a large saute pan. Fry meatballs in batches until brown, rotating them to ensure they have been browned on all sides.
- Remove from pan. You may need to add a little more oil in between batches.
- Add the lamb meatballs to the sauce (as well as additional liquid from frying) and allow to simmer another 15 minutes.
- Serve with couscous and chopped fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Israeli