Harissa Meatballs with Fregola and Lemony Yogurt

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 tbsp olive oil

1/2 yellow onion, finely diced

2 garlic cloves, minced

1 tsp cumin

1/2 tsp ground ginger

1/2 tsp kosher salt

1/2 cup cooked rice, cooled

1/4 cup cilantro, finely chopped

1/4 cup dill, finely chopped

2 tbsp harissa paste (I use rose harissa)

2 medjool dates, chopped

1 lb ground turkey or chicken thigh

Cooked fregola or pearled couscous for serving

3/4 cup Greek-style yogurt

1 tbsp lemon zest

2 tsp olive oil

Kosher salt to taste

Directions

Preheat the oven to 425° F and line a sheet pan with parchment paper.

Heat the olive oil in large skillet over medium heat. Add the onion and sauté for 3-4 minutes or until softened. Add the garlic, cumin, ginger and salt. Cook for another 2-3 minutes, until fragrant. Transfer the onion mixture to a large mixing bowl. Stir in the cooked rice, cilantro, dill, harissa and dates. Add the ground meat and mix until just incorporated.

Using oiled hands, form the mixture into about 12-14 balls and place on the sheet pan. Bake for 15-18 minutes or until no longer pink in the center.

For the yogurt sauce, mix together the yogurt, lemon zest and olive oil. Season with salt to taste.

Serve the meatballs over cooked fregola with yogurt sauce, fresh herbs and a drizzle of olive oil.

Nutrition

• Serving Size: 1
• Calories: 576
• Total Fat: 33 g
• Saturated Fat: 8 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Cholesterol: 164 mg
• Sodium: 537 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 3 g
• Total Sugars: 12 g
• Protein: 41 g