Harissa Lamb Meatballs with Orzo
These Harissa Lamb Meatballs with Orzo are cozy, bold, and bursting with flavor — the kind of meal that feels special but comes together without too much fuss. The harissa brings a slow, smoky heat that pairs beautifully with savory lamb and tender orzo, making every bite layered and satisfying.
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!
Notes
Note 1: Depending on the fat amount of your ground lamb, there may be enough rendered fat in the pan to cook the aromatics. Feel free to omit the olive oil in this case (your call!)