Harissa Lamb Meatball Bowls

• จำนวนที่เสิร์ฟ: 4 servings
• เวลารวม: 25 minutes

ส่วนผสม

1 lb ground lamb or beef

1 large egg

2 tablespoons harissa sauce (I use Mina mild)

1 teaspoon kosher salt

1 teaspoon curry powder

1 teaspoon garlic powder

1 teaspoon ground coriander

½ teaspoon smoked paprika

4 tablespoons tapioca flour

2 cups quartered lengthwise and thinly sliced cucumber (or 1 cucumber)

1 cup quartered cherry tomatoes

½ cup halved and thinly sliced red onion

2 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

½ teaspoon kosher salt

¼ teaspoon black pepper

2 tablespoons tahini (see note)

2 tablespoons plain Greek yogurt

1 tablespoon lemon juice

1 tablespoon minced cilantro

Pinch of salt

2 cups cooked brown rice

Fresh Dill

วิธีทำ

Preheat the oven to 400F and drizzle a small baking sheet with olive oil to lightly coat the bottom.

In a medium bowl, combine all of the meatball ingredients and using clean hands, mix to combine. Roll into 1-inch balls and place on the prepared baking sheet. Damp hands help if the meatballs are difficult to roll.

Place the meatballs in the preheated oven and bake until golden brown and cooked through, about 15 minutes.

Meanwhile, In a medium bowl, combine all of the cucumber salad ingredients and toss until well combed. Set Aside.

In a small bowl, combine all of the tahini drizzle ingredients and stir until well combined. Add warm water until the consistency is still thick but all a little bit drizzle-able (you'll need anywhere from 2-4 tablespoons depending on how thick your tahini is). Set Aside.

To serve, divide the brown rice amongst 4 bowls. Add the meatballs, the cucumber salad, a dollop of the tahini sauce, a dollop more of harissa (if desired), and garnish with fresh dill. Enjoy!