Sheet Pan Moroccan-Spiced Lamb Meatballs with Harissa Yogurt

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

Oven-baked lamb meatballs infused with warm Moroccan spices, served with a cooling harissa-spiced yogurt sauce. This middle eastern-inspired lamb (gluten free) ready in about 33 minutes pairs ground lamb, minced garlic cloves, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 18 min Serves 4 Middle Eastern cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F and line a sheet pan with parchment paper.
  2. Step 2: In a large bowl, combine 1 lb ground lamb, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped fresh parsley. Mix gently until just combined.
  3. Step 3: Form lamb mixture into 1 1/2-inch meatballs, about 18 pieces, and place evenly spaced on the prepared sheet pan.
  4. Step 4: Drizzle 1 tbsp olive oil over meatballs and bake for 15-18 minutes until browned and cooked through.
  5. Step 5: Meanwhile, in a small bowl, whisk together 1 cup Greek yogurt, 2 tbsp harissa paste, and 1 tbsp fresh lemon juice until smooth.
  6. Step 6: Serve hot lamb meatballs with a dollop of harissa yogurt sauce on the side for dipping.

Frequently asked questions

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

Total time is about 33 minutes (15 min prep + 18 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 Sheet Pan 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 Sheet Pan 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 Sheet Pan 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 Sheet Pan 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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