Harissa Meatballs with Fregola and Lemony Yogurt
These Harissa Meatballs with Fregola and Lemony Yogurt are packed with flavor and easy enough for a weeknight dinner. Juicy oven-baked chicken or turkey meatballs made with smoky harissa paste, fresh herbs and toasted aromatics. Serve over a quick three-ingredient yogurt sauce with nutty fregola pasta or pearl couscous.
Servings: 4 servings
Calories: 576kcal
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion finely diced
- 2 garlic cloves minced
- 1 tsp cumin
- 1/2 tsp ground ginger
- 1/2 tsp kosher salt
- 1/2 cup cooked rice cooled
- 1/4 cup cilantro finely chopped
- 1/4 cup dill finely chopped
- 2 tbsp harissa paste I use rose harissa
- 2 medjool dates chopped
- 1 lb ground turkey or chicken thigh
- Cooked fregola or pearled couscous for serving
Lemony yogurt sauce
- 3/4 cup Greek-style yogurt
- 1 tbsp lemon zest
- 2 tsp olive oil
- Kosher salt to taste
Instructions
- Preheat the oven to 425° F and line a sheet pan with parchment paper.
- Heat the olive oil in large skillet over medium heat. Add the onion and sauté for 3-4 minutes or until softened. Add the garlic, cumin, ginger and salt. Cook for another 2-3 minutes, until fragrant. Transfer the onion mixture to a large mixing bowl. Stir in the cooked rice, cilantro, dill, harissa and dates. Add the ground meat and mix until just incorporated.
- Using oiled hands, form the mixture into about 12-14 balls and place on the sheet pan. Bake for 15-18 minutes or until no longer pink in the center.
- For the yogurt sauce, mix together the yogurt, lemon zest and olive oil. Season with salt to taste.
- Serve the meatballs over cooked fregola with yogurt sauce, fresh herbs and a drizzle of olive oil.
Nutrition
Serving: 1g | Calories: 576kcal | Carbohydrates: 31g | Protein: 41g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 21g | Cholesterol: 164mg | Sodium: 537mg | Fiber: 3g | Sugar: 12g