Recipes

Spicy Lamb Meatballs

by StudioLink Recipe.
July 08, 2025
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Made by Davon

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These Cava-inspired lamb meatballs bring spicy harissa, fresh herbs, and warm spices together in a juicy, deeply browned bite. A little time in the fridge lets the flavors mingle before a quick skillet cook.

~20

Meatballs

1 hour+

Chill time

~10 min

Cook time

Ingredients:

0.5x
1x
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4x
 
  •   1 lb ground lamb
  •   3 tbsp spicy harissa
  •   1 tbsp Italian parsley (finely chopped)
  •   1 tbsp cilantro (finely chopped)
  •   1 tbsp garlic (minced)
  •   1 tsp ground coriander
  •   1 tsp ground cumin
  •   1 tsp kosher salt
  •   1 tsp smoked paprika
  •   1/2 tsp ground ginger
  •   1/4 tsp ground turmeric
  •   1/8 - 1/4 tsp ground cinnamon
  •   2 tbsp oil (to cook)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Mix the seasonings. Combine the HARISSA, PARSLEY, CILANTRO, GARLIC, CORIANDER, CUMIN, SALT, SMOKED PAPRIKA, GINGER, TURMERIC, and CINNAMON in a large bowl.
  2. Add the lamb and chill. Gently work in the GROUND LAMB until evenly seasoned. Cover and refrigerate for at least 1 hour or overnight.
  3. Shape. Form 1–2-tablespoon portions into approximately 20 small meatballs.
  4. Sear. Heat the COOKING OIL in a large skillet over medium-low heat until shimmering. Add the meatballs with space between them. Brown the first side for about 3 minutes, then turn.
  5. Finish cooking. Continue cooking until browned and the centers reach 160°F, approximately 10 minutes total. Serve warm.

Keep them tender: Mix just until the seasonings are incorporated. Overworking the lamb can make the meatballs firm.

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