Buzz
Photo credit: Jen CauseyThis dish is a warm, comforting weeknight meal. Ras el hanout, a Moroccan spice blend made from ingredients like ginger, turmeric, cinnamon, and cumin, gives the ground lamb a deep, flavorful seasoning—all from a single spice mix. It simplifies the ingredient list and saves you from juggling multiple spice jars on a busy evening. The lamb meatballs brown beautifully before simmering in a harissa-spiced chickpea and tomato base. For the perfect finish, a dollop of yogurt adds a creamy and fresh touch.
Harissa paste can vary greatly in flavor, consistency, and spiciness across brands. For this dish, aim for a thicker, more concentrated harissa paste rather than a sauce, which is generally runnier. If only the sauce is available, adjust the heat level by tasting as you go.
Ingredients List
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1 lb ground lamb or beef
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1 large egg
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1/4 cup plain bread crumbs
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1 Tbsp plus 1 tsp ras el hanout or Moroccan seasoning, divided
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1 tsp kosher salt
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1 Tbsp neutral oil (such as canola)
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1 yellow onion, finely chopped (about 1 1/4 cups)
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2 1/2 Tbsp harissa paste
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2 15.5-oz cans chickpeas, drained and rinsed
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1 14.5-oz can diced fire-roasted tomatoes
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1 5-oz pkg. fresh baby spinach
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Plain whole milk yogurt, for serving (optional)
Instructions
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In a large bowl, mix lamb, egg, bread crumbs, 1 tablespoon ras el hanout, and 1/2 teaspoon salt until combined (be careful not to overmix). Shape into 12 meatballs (about 1 1/2 inches in diameter).
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Heat oil in a medium pot over medium-high heat. Add the meatballs in a single layer and cook, turning occasionally, until browned all over, 5 to 6 minutes. Transfer to a plate.
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Lower the heat to medium. Add onion and the remaining 1/2 teaspoon salt to the pot. Cook, stirring often, until the onion softens and begins to brown, about 4 to 5 minutes. Stir in harissa and the remaining 1 teaspoon ras el hanout, cooking until fragrant, about 1 minute.
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Add chickpeas, tomatoes, and 1 cup of water to the pot. Bring to a simmer, stirring occasionally. Nestle the meatballs into the chickpea mixture, cover, and reduce heat to medium-low. Simmer until a thermometer inserted into the meatballs reads 165°F, 10 to 15 minutes.
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Remove the pot from heat. Uncover and gradually stir in the spinach until wilted. Serve topped with yogurt, if desired.
