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Donal Skehan
Harissa Lamb Meatballs with Flatbreads | DonalSkehan.com
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Harissa Lamb Meatballs with Flatbreads

November 26

Minced lamb is truly the underrated hero of the mince world. It makes the most incredible summer burgers, pan fried until crisp with ras el hangout & honey it’s an ideal topping for toasted flatbreads with hummus but in meatball form it truly shines. Here they are spiced with smokey paprika and cumin and served in deep & earthy harissa tomato sauce with slices of orange. Delightful on their own or serve feast style with cooked rice and toasted flatbreads.

  • time 1 hour
  • serves Serves 4
  1. Place all the ingredients for the meatballs in a bowl and mix with your hands until well combined. Form large golf ball sized meatballs and set aside on a plate.
  2. Place a large shallow and wide casserole/dutch oven over medium high heat and add a little oil. Fry the meatballs on all sides until browned. Set aside on a plate.
  3. Preheat the oven to 200˚C.
  4. For the sauce, bring the casserole/dutch oven back to a medium high heat and add a little more oil if needed before adding the onions and frying for 8-10 minutes until softened. Season generously with salt and pepper. Add the garlic and cook for a further minute or two.
  5. Add the harissa paste a fry for 1 minute, stirring to combine before adding the tinned tomatoes. Bring to a steady simmer and cook for 5 minutes before adding the orange, chickpeas stirring to combine. Season to taste. Add the meatballs, pressing them into the sauce.
  6. Place the casserole dish in the oven and cook for 30-35 minutes or until the sauce has thickened.
  7. Serve with hot flatbreads and bowls of rice.

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For the meatballs:

500g minced lamb

1 small onion, finely chopped

3 garlic cloves, finely chopped

1 large egg

2 tsp smoked paprika

2 tsp ground cumin

75g breadcrumbs

50ml buttermilk

Sea salt and freshly ground black pepper

For the sauce:

2 tbsp olive oil

2 onions, finely chopped

3 garlic cloves, finely chopped

1 heaped tbsp harissa paste

2 x 400g tins of whole tomatoes

2 small oranges, thinly sliced

1 x 400g tin of chickpeas, drained and rinsed

Sea salt and freshly ground black pepper 

To serve: 

Cooked basmati 


If you make this recipe, be sure to tag your photo #DonalSkehan