Harissa Lamb Meatballs with Labneh

There are meatballs…and then there are these meatballs. And no tomato or spaghetti in sight! These harissa lamb meatballs bring a whole new twist to a classic family-favourite staple. The rich, savoury lamb is complemented by the bold kick of harissa, and when paired with the creamy labneh, it’s a flavour combination that’s a little more interesting and satisfying than what you may expect. When topped with fresh cucumber and dill, these meatballs are a fresh, fun take on a much-loved comfort food. Make the labneh the day before, and you’ll already be halfway to a delicious dinner. Enjoy!

Nutrition Bite

Lamb is a rich source of high-quality protein and loaded with essential nutrients like iron, zinc, and B vitamins, which are key for energy, immunity, and brain health. It’s also naturally tender and full of flavour, making it a nutrient-dense addition to any meal.

Meatball Ingredients

450 g lamb mince

1 egg

1/4 cup harissa paste

3 cloves garlic, minced

1/3 cup chopped parsley

1/4 tsp sumac

zest from half a lemon

3/4 tsp sea salt

½ cucumber, diced, to decorate

¼ cup of fresh dill, chopped, to decorate

Lemon wedges, for serving

Labneh Ingredients

4 cups of yoghurt

1 teaspoon of salt

1 teaspoon of lemon juice

Labneh Directions

1. Place several layers of cheesecloth (or a thin tea towel) over a sieve/strainer, and set this over a medium bowl.
2. Season the yogurt with salt, mix in the lemon juice, and pour it in the cheesecloth/towel set over the sieve.
3. Place a weight on top of this (like a can or heavy plate) and stick it in the fridge for 12 – 24 hours.
4. After 24 hours, the watery liquid will have drained out of the yoghurt and be in the base of the bowl. You can gently squeeze the cheesecloth to release more water. Check the consistency and decide if your labneh is thick enough for your liking. You can strain for longer for a thicker consistency if desired!

Meatballs Directions

1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. In a large bowl, mix together all of the lamb ingredients until just combined; don’t over mix (this can make the meatballs tough)
3. Form the meat into small golf-ball-sized meatballs and place on the baking tray.
4. Transfer to the oven and bake for 14 minutes. Remove the tray and turn the oven to 250°C and return the baking tray to the oven. Grill for 8 minutes, until browned and cooked through (keeping a close eye on them as this hot temperature)
5. Spread the pre-prepared labneh on a serving plate. Place the harissa lamb meatballs on top
6. Sprinkle the cucumber over top, and place the sliced lemon alongside.
7. Sprinkle some chopped dill over top
8. Serve and enjoy!