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Harissa Meatballs with Fregola and Lemony Yogurt Recipe

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4.3 from 80 reviews

These Harissa Meatballs with Fregola and Lemony Yogurt offer a flavorful and vibrant Mediterranean-inspired dish. Spiced with aromatic cumin, ginger, and fiery rose harissa paste, the tender turkey or chicken meatballs are baked to perfection and served over toasted fregola pasta. The cooling, tangy lemon-infused Greek yogurt sauce complements the spicy meatballs beautifully, creating a balanced, hearty meal perfect for weeknight dinners or entertaining guests.

Ingredients

Meatballs

  • 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 (rose harissa recommended)
  • 2 medjool dates, chopped
  • 1 lb ground turkey or chicken thigh

To Serve

  • Cooked fregola or pearled couscous
  • 3/4 cup Greek-style yogurt
  • 1 tbsp lemon zest
  • 2 tsp olive oil
  • Kosher salt to taste

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper to prepare for baking the meatballs.
  2. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced yellow onion and sauté for 3 to 4 minutes until softened. Stir in minced garlic, cumin, ground ginger, and kosher salt, cooking for another 2 to 3 minutes until fragrant. Remove the skillet from heat.
  3. Mix Meatball Ingredients: Transfer the sautéed onion and spice mixture to a large mixing bowl. Add the cooled cooked rice, chopped cilantro, chopped dill, harissa paste, and chopped medjool dates. Add the ground turkey or chicken thighs and gently mix everything until just incorporated, being careful not to overwork the meat.
  4. Form Meatballs and Bake: With lightly oiled hands, roll the mixture into approximately 12 to 14 evenly sized meatballs. Place them on the prepared sheet pan. Bake in the preheated oven for 15 to 18 minutes or until the meatballs are cooked through and no longer pink in the center.
  5. Prepare Lemony Yogurt Sauce: While the meatballs bake, combine Greek-style yogurt, lemon zest, and 2 teaspoons of olive oil in a small bowl. Season with kosher salt to taste, mixing well to create a bright and tangy sauce.
  6. Serve: Arrange cooked fregola or pearled couscous on plates, top with warm harissa meatballs, and drizzle with the lemony yogurt sauce. Garnish with additional fresh herbs and a drizzle of olive oil if desired. Serve immediately for best flavor.

Notes

  • You can substitute ground turkey with ground chicken thighs for a richer flavor and juicier texture.
  • Rose harissa has a floral note, but if unavailable, traditional harissa paste works well too.
  • Fregola can be replaced with any small pasta like Israeli couscous or pearled barley.
  • For a gluten-free option, use gluten-free grain instead of fregola which is typically wheat-based.
  • Leftover meatballs make great sandwiches or salads.
  • The dates add a subtle sweetness balancing the spicy harissa—do not omit unless you prefer a spicier profile.

Find it online: https://recipethrive.com/harissa-meatballs-with-fregola-and-lemony-yogurt-recipe/