North African Spiced Lamb Meatballs with Roasted Red Pepper Harissa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced lamb meatballs seasoned with ras el hanout, smoked paprika, and aleppo pepper, served with a vibrant red pepper harissa. Aromatic and moderately spicy with North African flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 medium red onion (coarsely chopped)
- 2 cloves peeled garlic
- 1/2 cup cilantro leaves
- 1/2 cup mint leaves
- 1/2 cup parsley leaves
- 1 pound Lamb
- 1/2 cup quick oats
- 1 tablespoon Ras el Hanout
- 1 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon Aleppo pepper (or red pepper flakes)
- 1 large egg (beaten)
- 2 tablespoons extra light olive oil (for frying)
- 1 tablespoon light olive oil
- 1 cup diced onion
- 2 cloves garlic (minced)
- 3 large roasted red bell peppers
- 1 to 2 roasted chili peppers or Fresno chile (1 pepper for moderate heat, 2 for spicy -- you can do this yourself of buy them)
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 30m
- Sodium
- 739mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 355mg
- Calcium
- 51mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 739MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.