Moroccan Lamb Meatballs with Harissa and Coriander Pesto
Skytop Lodge, Skytop, PA
For these Moroccan-inspired meatballs, Richard Beichner uses Rocky Mountain lamb raised locally in Colorado. He serves it with saffron couscous and presents it in a mini tagine.
Yield
6 servings
Ingredients
- Harissa:
- 10 dried ancho peppers
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1/2 teaspoon ground caraway seeds
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- Cilantro Pesto:
- 1 cup fresh cilantro
- 1/2 cup toasted pumpkin seeds
- 1/2 cup olive oil
- 1 teaspoon salt
- Lamb Meatballs:
- Olive oil as needed
- 1/2 cup finely chopped sweet onions
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped celery
- 1 pound ground lamb
- 1 cup panko bread crumbs
- 1/2 cup Greek yogurt
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped parsley
- 1 egg, beaten
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- Salt and pepper to taste
Method
Make the harissa: in a dry skillet over medium-low heat, toast the ancho chili peppers until fragrant, about 5 minutes. Transfer to a bowl of hot water and soak for 1 hour. Drain and discard the water. Remove the stems and seeds from the chilies. In a blender or food processor, purée the chilies with the garlic, olive oil, coriander, caraway, cumin, and salt until very smooth. Reserve.
Make the cilantro pesto: combine the cilantro, pumpkin seeds, olive oil, and salt in a blender or food processor. Purée until smooth. Reserve.
Make the meatballs: preheat the oven to 350ºF. Heat a little olive oil in a large pan over medium heat. Add the onions, carrots, and celery and sauté until soft but not browned, about 7 minutes. Remove from the heat and let cool for 15 minutes. In a large bowl, combine the sautéed vegetables with the remaining meatball ingredients. Form the mixture into 1-inch balls and place on a greased baking sheet. Roast in the oven for 15 minutes.
Serve warm, topped with the cilantro pesto and harissa.
https://www.jamesbeard.org/recipes/moroccan-lamb-meatballs-with-harissa-and-coriander-pesto