Baked Moroccan-Spiced Lamb Meatballs with Harissa Yogurt

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy lamb meatballs seasoned with warm Moroccan spices, baked until tender, and served with a cooling harissa-infused yogurt sauce. This middle eastern-inspired lamb (gluten free) ready in about 35 minutes pairs ground lamb, small, finely grated yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Middle Eastern cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a large bowl, combine 1 lb ground lamb, 1 small finely grated yellow onion, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, 2 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
  2. Step 2: Shape the mixture into 18 evenly sized meatballs, about 1 1/2 inches in diameter, and place on a baking sheet lined with parchment paper.
  3. Step 3: Drizzle 1 tbsp olive oil over the meatballs and bake for 18-20 minutes until cooked through and browned on the outside.
  4. Step 4: While meatballs bake, stir together 1 cup plain Greek yogurt and 2 tbsp harissa paste in a small bowl until smooth.
  5. Step 5: Serve the hot lamb meatballs drizzled with the harissa yogurt sauce and garnished with additional parsley if desired.

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Frequently asked questions

How long does Baked Moroccan-Spiced Lamb Meatballs with Harissa Yogurt take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Moroccan-Spiced Lamb Meatballs with Harissa Yogurt?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground lamb from drying out.

Can I substitute ingredients in Baked Moroccan-Spiced Lamb Meatballs with Harissa Yogurt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Moroccan-Spiced Lamb Meatballs with Harissa Yogurt for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Moroccan-Spiced Lamb Meatballs with Harissa Yogurt gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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