David Tamarkin's Lamb Meatballs with Harissa, Tomato Sauce, and Yogurt
About 30 minutes
These are kofte-style meatballs: there’s no bread or ricotta added to keep them juicy. For that, you need to depend on the onion. So really mince it—you want to get it as small as you possibly can.
1 small onion, minced
3 garlic cloves, minced
⅓ cup finely chopped fresh flat-leaf parsley, plus more for serving
1 pound ground lamb
1 tablespoon harissa
1 teaspoon ground cumin
1 teaspoon kosher salt, plus more for seasoning
½ teaspoon freshly ground black pepper, plus more for seasoning
1 cup plain yogurt
3 cups Simple Tomato Sauce warmed (click here for the recipe)
1. Set a rack in the upper third of the oven and preheat it to 425°F. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, use your hands to mix together the onion, garlic, parsley, lamb, harissa, cumin, salt, and pepper. Roll the mixture into 1½-inch balls (roughly the size of a golf ball)—you’ll get about 20 balls, give or take.
3. Place the meatballs on the prepared baking sheet and bake until the meatballs are cooked through and lightly browned, about 10 minutes. (The meatballs might ﬁnish cooking before they brown. If that happens, take them out and forget about the browning. What good is a browned meatball if it’s dry?)
4. While the meatballs are cooking, season the yogurt with a little salt and pepper.
5. Serve the meatballs in shallow bowls with the tomato sauce, yogurt, and more parsley on top.
Excerpted from COOK90 Copyright © 2018 by David Tamarkin, photographs by Chelsea Kyle. Used with permission of Little, Brown and Company, New York. All rights reserved.