Harissa Lamb Meatballs

Harissa Lamb Meatballs

with Zucchini Ribbons, Bulgur, and Spiced Yogurt

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Harissa, a North-African spice blend, uses both mild and spicy peppers to strike the perfect between hot, smoky, and sweet. We’re mixing it into these fragrant meatballs along with mint, oregano, and the secret ingredient—cooked spinach! It’s a great way to sneak more veggies into dinnertime, especially for picky eaters!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

8 ounce

Ground Lamb

5 ounce


1 unit


1 tablespoon

Harissa Powder

2 ounce



2 clove


1 sprig


1 sprig


1 unit

Yellow Onion

¼ cup

Panko Breadcrumbs


1 unit


½ cup

Bulgur Wheat


1 unit

Veggie Stock Concentrate

Not included in your delivery

2.5 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2999.9280000000003 kJ
Calories717 kcal
Fat40 g
Saturated Fatnull g
Carbohydrate62 g
Sugarnull g
Dietary Fiber8 g
Protein33 g
Sodiumnull mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Baking Sheet
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat oven 400 degrees (200c). Halve, peel, and finely dice the onion. Mince or grate the garlic. Mince the oregano and mint. Halve the lemon. Using a vegetable peeler, shave the zucchini into ribbons lengthwise, rotating as necessary. Discard the seedy core.


Bring 1 cup water and the stock concentrate to a boil in a small pot. Toss the zucchini ribbons in a bowl with the juice of one lemon half. Season with salt and pepper. Once the water is boiling, add the bulgur, cover, and reduce to a simmer for 12 minutes, until tender. Keep covered until the rest of the meal is ready.


Meanwhile, heat ½ tablespoon olive oil in a large pan over medium heat. Add ½ the spinach to the pan and cook, tossing, 2-3 minutes, wilted. Season with salt and pepper.


Let spinach cool slightly, then finely chop. In a medium bowl, combine the ground lamb, cooked spinach, panko, onion, oregano, half the garlic, half the mint, 1 teaspoon harissa (or less to taste, it’s spicy!), and a large pinch of salt and pepper.


Form lamb mixture into 1-inch meatballs and place on a lightly oiled baking sheet. Place in the oven for 10-12 minutes, until cooked through.


Meanwhile, make the spiced yogurt sauce: in a small bowl, mix together the yogurt, remaining mint, remaining garlic, harissa (to taste), and a squeeze of lemon. Season with salt and pepper.


Toss the marinated zucchini ribbons in a large bowl with the remaining spinach, a squeeze of lemon, and 1 tablespoons olive oil. Season with salt and pepper.


Serve the meatballs atop the bulgur, drizzled with spiced yogurt sauce. Plate the spinach and zucchini salad to the side. Enjoy!