Harissa Lamb Meatballs with Orzo
This Harissa Lamb Meatballs with Orzo dish is cozy, bold, and bursting with flavor — the kind of meal that feels special but comes together without too much fuss. The recipe can also be easily customized to the veggies you have on hand.
I love how this recipe walks the line between comfort food and something a little elevated. The orzo cooks in the same pan as the meatballs, soaking up every bit of flavor. Chickpeas, roasted red peppers, and spinach add heartiness, vibrancy, and sweetness, while a final sprinkle of feta and herbs brings brightness to balance the warmth and depth of the harissa and lamb.
Whether you’re cooking for a weeknight dinner or a casual gathering, this one-pan recipe brings just the right amount of flair. The harissa brings a slow, smoky heat that pairs beautifully with savory lamb and tender orzo, making every bite layered and satisfying. Its the PERFECT dish for a dinner party and will make your guests say “WOW!”
Jump to:
Why You’ll Love This Harissa Lamb Meatballs with Orzo Recipe
- Flavor-packed – Harissa adds warmth and spice without overpowering the dish. And all the added herbs and veggies? Delish!
- One-pan magic – Fewer dishes, more flavor. The orzo cooks right in the same pan with the meatballs and veggies. I love a one-pot recipe!
- Nutritious & hearty – With spinach, red peppers, chickpeas, stock, and herbs, it’s as wholesome as it is delicious. Yes the ingredient list is somewhat long, but every element brings its own nutritious value!
- Easily adaptable – Include veggies/beans/herbs you love and have on hand!
Ingredients
- Lamb – The star ingredient of the meatballs. Lamb has a rich and tender flavor that goes so well with the rest of the recipe.
- Harissa – A North African chili paste that brings smoky heat and depth. I used this exact one. Although it is called “spicy” it was not very hot (coming from someone who doesn’t eat much spicy food). See below for more info!
- Herbs – Parsley and mint add brightness and freshness to the meatballs.
- Red onion – Used in both the meatballs and orzo for a sweet-savory base.
- Panko breadcrumbs – Help keep the meatballs light and juicy.
- Egg – Acts as the binder to hold the meatballs together.
- Spices – Classic spices like cumin, coriander, paprika, garlic, and kosher salt that layer earthiness and warmth.
- Olive oil – Used for searing the meatballs and sautéing aromatics.
- Chickpeas – Adds protein and fiber, but more importantly gives a buttery texture and heartiness to the orzo dish.
- Roasted red peppers – Sweet and slightly smoky, they balance the spice and complement the harissa beautifully.
- Spinach – Wilts into the orzo, adding nutrients and color.
- Orzo – A rice-shaped pasta that cooks directly in the pan.
- Stock or broth – Adds flavor and cooks the orzo to tender perfection. Using bone broth adds a lot of extra protein too!
- Lemon juice – Brightens everything up at the end.
- Feta – Creamy, salty, and the perfect finishing touch.
See recipe card for quantities.
What is Harissa?
Harissa is a vibrant chili paste or sauce that originated in North Africa, particularly Tunisia. It typically includes roasted red peppers, hot chili peppers, garlic, olive oil, and spices like caraway, cumin, and coriander. It’s smoky, spicy, and deeply flavorful — think of it as a flavor bomb that instantly levels up sauces, spreads, marinades, and in this case, meatballs. You can find it in jars or tubes at most well-stocked grocery stores, often in the international aisle. Trader Joe’s also carries Harissa. Some are spicier than others so give yours a try first!
Instructions for Harissa Lamb Meatballs with Orzo
- Preheat the oven – Set your oven to 400°F (200°C).
- Make the meatballs – In a large bowl, combine all meatball ingredients except the olive oil. Mix thoroughly (hands work best!) and roll into 2-tablespoon-sized balls.
- Sear the meatballs – Heat olive oil in an oven-safe skillet over medium heat. Add the harissa lamb meatballs in a single layer and sear on all sides until browned, about 15 minutes total. Transfer to a plate — they don’t need to be fully cooked yet.
- Sauté the aromatics – In the same pan, add more olive oil if needed. Lower the heat to medium and add red onion. Cook until translucent, about 5 minutes. Add garlic and cook for 3 more.
- Add everything else – Stir in chickpeas, roasted red peppers, spinach, orzo, stock, salt, cumin, and paprika. Bring to a gentle bubble. Stir in lemon juice and remove from heat.
- Bake it all together – Nestle the harissa lamb meatballs into the orzo mixture. Cover and bake for 8 minutes. Let it sit, covered, for 5 more after removing from the oven.
- Garnish and serve – Top with crumbled feta and chopped herbs. Serve hot and enjoy!
Substitutions and Variations
- Feta meatballs – Add ½ cup crumbled feta directly into the harissa lamb meatball mixture for extra creaminess and tang.
- More Veggies – Add chopp[ed cauliflower florets, chopped carrots, or sliced zucchini into the orzo (step 5 of the recipe) for extra fiber, nutrients, and flavor.
- Spicy – Love heat? Add more harissa or even a pinch of Aleppo pepper or chili flakes.
Storing Harissa Lamb Meatballs with Orzo
This dish keeps beautifully. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to loosen the orzo. You can also prep the harissa lamb meatballs in advance and freeze them raw or cooked.
Other Meatball Recipes
- Mediterranean Turkey Meatball Bowls
- One Pan Spaghetti Squash and Meatballs
- Thai Red Curry Chicken Meatballs
- Healthy Buffalo Chicken Meatballs
Rate This Recipe
If you make these Harissa Lamb Meatballs with Orzo, be sure to give this recipe a rating and/or leave a comment! It means the world to hear from you. Also, don’t forget to tag me on Instagram or TikTok so I can see what you’re making! I love to see your creations 🙂
Harissa Lamb Meatballs with Orzo
Ingredients
For the Lamb Meatballs:
- 1 lb ground lamb
- 1 egg
- 3 tablespoon harissa
- ¼ cup chopped parsley
- ¼ cup chopped mint optional
- ¼ cup chopped red onion
- ¼ cup panko breadcrumbs
- 2 cloves garlic (can sub ½ teaspoon garlic powder)
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon coriander
- 1 tablespoon olive oil
For the Orzo:
- 2 tablespoon olive oil optional (see Note 1)
- ½ cup chopped red onion
- 3 cloves garlic minced
- 1 15 oz can chickpeas drained and rinsed
- 2 roasted red peppers chopped (about 1 cup)
- 4 cups spinach
- 1 cup orzo
- 2 cups stock or broth water works too
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon lemon juice optional
- ½ cup crumbled feta
- Chopped parsley optional, for garnish
- Chopped mint optional, for garnish
Instructions
- Preheat the oven – Set your oven to 400°F (200°C).
- Make the meatballs – In a large bowl, combine all meatball ingredients except the olive oil. Mix thoroughly (hands work best!) and roll into 2-tablespoon-sized balls.
- Sear the meatballs – Heat olive oil in an oven-safe skillet over medium heat. Add the meatballs in a single layer and sear on all sides until browned, about 15 minutes total. Transfer to a plate — they don’t need to be fully cooked yet.
- Sauté the aromatics – In the same pan, add more olive oil if needed. Lower the heat to medium and add red onion. Cook until translucent, about 5 minutes. Add garlic and cook for 3 more.
- Add everything else – Stir in chickpeas, roasted red peppers, spinach, orzo, stock, salt, cumin, and paprika. Bring to a gentle bubble. Stir in lemon juice and remove from heat.
- Bake it all together – Nestle the meatballs into the orzo mixture. Cover and bake for 8 minutes. Let it sit, covered, for 5 more after removing from the oven.
- Garnish and serve – Top with crumbled feta and chopped herbs. Serve hot and enjoy!
