Harissa-Spiced Lamb Meatball Bowls with Jeweled Quinoa & Minted Yogurt

This dish combines North African spices with bright Mediterranean flavors for a showstopping bowl. Juicy lamb meatballs get depth from harissa and cumin, while jeweled quinoa adds texture and freshness. Ready in 35 minutes, it’s a restaurant-worthy dinner that’s surprisingly simple.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb ground lamb
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1/2 cup panko breadcrumbs
• 1 egg
• 1 cup quinoa (uncooked)
• 1/3 cup pomegranate seeds
• 1/4 cup toasted pistachios
• 1/4 cup chopped mint + extra for garnish
• 1 cup Greek yogurt
• 1 lemon (zested + juiced)
• 2 tbsp olive oil

Instructions

1. Cook quinoa according to package instructions. Fluff with fork and mix in pomegranate seeds, pistachios, and half the mint.
2. Combine lamb, harissa, cumin, breadcrumbs, egg, and 1/2 tsp salt in bowl. Form into 1.5" meatballs.
3. Heat olive oil in skillet over medium-high. Cook meatballs 8-10 mins, turning to brown all sides.
4. Mix yogurt with lemon zest, 1 tbsp lemon juice, remaining mint, and pinch of salt.
5. Divide quinoa among bowls. Top with meatballs and drizzle with yogurt sauce.
6. Garnish with extra mint and lemon wedges.

Chef's Note

Toast whole cumin seeds briefly in a dry pan before grinding for an extra aromatic punch in the meatballs.

Make-Ahead Tips

Meatballs and quinoa keep separately in fridge for 3 days. Reheat meatballs in oven at 350°F for best texture.

Substitutions

Ground beef or turkey for lamb, parsley instead of mint, walnuts instead of pistachios.