Moroccan-Spiced Lamb Meatballs with Harissa Yogurt

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender lamb meatballs seasoned with warm Moroccan spices, paired with a cooling harissa-infused yogurt sauce for a perfect balance. This Middle Eastern-inspired lamb recipe, ready in about 27 minutes, pairs ground lamb, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 12 min Serves 4 Middle Eastern cuisine 380 cal/serving

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Ingredients

1 lb ground lamb
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
2 cloves, minced garlic cloves
2 tbsp chopped fresh parsley
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1/2 cup Greek yogurt
1 tbsp harissa paste
1 tbsp lemon juice

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Instructions

Step 1: In a large bowl, combine 1 lb ground lamb, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 2 minced garlic cloves, 2 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
Step 2: Shape the mixture into 16 small meatballs, about 1 inch in diameter.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally until browned on all sides and cooked through.
Step 4: While meatballs cook, whisk together 1/2 cup Greek yogurt, 1 tbsp harissa paste, and 1 tbsp lemon juice in a small bowl until smooth.
Step 5: Serve the lamb meatballs hot with a generous dollop of the harissa yogurt sauce on top.