Spicy Harissa Meatballs with Creamy Whipped Feta and Fresh Herbs
Tender, spiced lamb meatballs glazed with smoky harissa served over a cloud of creamy whipped feta and topped with fresh spring herbs. This vibrant Mediterranean-inspired dish comes together in under 20 minutes for an impressive weeknight dinner.
Ingredients
- 500g ground lamb
- 3 tablespoons harissa paste, divided
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 200g feta cheese, crumbled
- 100g cream cheese, softened
- 3 tablespoons olive oil, divided
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon honey
- Freshly ground black pepper
Instructions
In a bowl, combine ground lamb, 1 tablespoon harissa paste, cumin, and salt. Mix gently and form into 16 small meatballs.
Add feta, cream cheese, garlic, 2 tablespoons olive oil, and lemon juice to a food processor. Blend until smooth and creamy, about 1 minute. Set aside.
Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add meatballs and cook for 8-10 minutes, turning frequently, until browned on all sides and internal temperature reaches 74°C (165°F).
Mix remaining 2 tablespoons harissa with honey. Drizzle over meatballs in the last minute of cooking, tossing to coat.
Spread whipped feta on a serving platter. Arrange glazed meatballs on top.
Garnish with fresh mint, dill, and a crack of black pepper. Serve immediately.
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