0 min 
Easy 
Ingredients (4)
- black pepper, freshly ground 1/2 teaspoon
- cloves of garlic, minced 3
- cloves of garlic, minced 2
- crumbled feta 1/4 cup
- crumbled feta, to garnish
- egg 1 large
- extra virgin olive oil 2 tablespoons
- fresh mint, finely chopped 1 tablespoon
- fresh parsely, finely chopped 1 tablespoon
- fresh parsley or mint, to garnish
- ground lamb 1 pound
- harissa paste 1 tablespoon
- harissa paste 2 teaspoons
- jar of POMI's crushed tomatoes 1
- lemon juice 1 tablespoon
- lemon zest 1 teaspoon
- lemon zest 1 teaspoon
- salt 1 teaspoon
- salt & pepper, to taste
- shallots, finely chopped 3
- shallots, finely chopped 2
Preparation
For the meatballs:
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a large mixing bowl combined the ground lamb, egg, feta, shallots, garlic, harissa, mint, parsley, zest, salt, pepper & breadcrumbs.
3. Using your hands, mix gently until well blended.
4. Shape mixture into 18 evenly sized meatballs & transfer to prepared baking sheet.
5. Bake for 25 minutes, until meatballs register 165 degrees on a meat thermometer.
For the sauce:
1. In a large pot over medium heat add the oil, shallots & garlic. Cook until the garlic begins to turn translucent, about 5 minutes.
2. Stir in the lemon juice, zest, harissa & crushed tomatoes. Season with salt & pepper.
3. Bring mixture to a boil & immediately reduce to a simmer. Add cooked meatballs.
4. Cover with lid & let cook for 30 minutes, until sauce slightly thickens.
5. When ready to serve, garnish with feta & fresh herbs.
