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Harissa Meatballs with Fregola and Lemony Yogurt

Harissa Meatballs with Fregola and Lemony Yogurt Delight

A delicious recipe for Harissa Meatballs with Fregola and Lemony Yogurt, featuring smoky harissa and fresh herbs, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: North African
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 tablespoon Olive Oil Substitute with avocado oil for a different taste.
  • 1 cup Yellow Onion Use shallots for a milder flavor.
  • 2 cloves Garlic Fresh garlic preferred.
  • 1 teaspoon Cumin Swap with coriander for a different flavor.
  • 1 teaspoon Ground Ginger Fresh ginger can be used for enhanced potency.
  • 1 teaspoon Kosher Salt Adjust based on preference.
  • 1 cup Cooked Rice Leftover rice works well.
  • 1/4 cup Cilantro Basil or parsley can be alternatives.
  • 1/4 cup Dill Swap with thyme for a different flavor.
  • 3 tablespoons Harissa Paste Adjust to taste.
  • 3 pieces Medjool Dates Other dried fruits like apricots can be used.
  • 1 pound Ground Turkey or Chicken Thigh Can be substituted with lean beef or a plant-based alternative.
For the Fregola
  • 1 cup Fregola or Pearl Couscous Brown rice or quinoa can be used for a gluten-free option.
For the Lemony Yogurt Sauce
  • 1 cup Greek-style Yogurt Use non-dairy yogurt for a dairy-free option.
  • 1 teaspoon Lemon Zest Fresh lemon juice can be used if zest is not available.

Equipment

  • Oven
  • skillet
  • Mixing bowl
  • Sheet Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
  2. In a skillet, heat olive oil over medium heat and sauté diced yellow onion for 3-4 minutes until translucent.
  3. Add minced garlic, cumin, ground ginger, and kosher salt to the skillet; cook for another 2-3 minutes.
  4. Transfer the mixture to a mixing bowl, then add cooked rice, chopped cilantro, dill, harissa paste, chopped Medjool dates, and ground turkey; mix gently.
  5. Form the mixture into 12-14 meatballs and place them on the lined sheet pan.
  6. Bake the meatballs for 15-18 minutes until cooked through.
  7. In a bowl, combine Greek yogurt, lemon zest, and a drizzle of olive oil; season with salt and mix until smooth.
  8. Prepare the fregola according to package instructions and drain excess liquid.
  9. Serve meatballs over cooked fregola, drizzle with lemony yogurt sauce, and garnish with fresh herbs.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 5IUVitamin C: 15mgCalcium: 10mgIron: 15mg

Notes

Leftover meatballs can be stored in an airtight container for up to 3 days. Freeze for up to 3 months.

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