Lamb Meatball Harissa Tomato Stew


  1. In a chilled mixing bowl combine the lamb, grated onion, breadcrumbs, parsley, garlic, cumin, paprika, ginger root, cardamom, water, cilantro, salt and pepper. Mix by hand with a wooden spoon until mixture is slightly sticky. Chill mixture for minimum of 2 hours before shaping into oval meatballs.
  2. Heat the olive oil in a deep skillet over medium-high heat. Add the meatballs to the oil and cook, turning as necessary, until they are browned on all sides. Transfer the meatballs to a plate and set to the side. In the same pan. Add additional olive oil, onion, harissa, cumin, cinnamon and saffron. Cook until onion is translucent. Add the tomato to the pan. Stir well to lift and product from the bottom of the pan. Bring sauce to a simmer.
  3. Return the meatballs to the sauce along with any residual juices. Simmer the meatballs and sauce on low heat for approximately 15 minutes until meatball are done and sauce is flavorful. Adjust seasoning with salt and pepper.
  4. Place on meatballs on plate. Cover with sauce and garnish with cilantro.


  • black pepper, ground, as needed
  • 1 cup bread crumbs, dry
  • 1/2 tsp cardamom, ground
  • 1/4 cup cilantro, fresh, chopped
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tbsp cumin
  • 4 each garlic, clove(s), minced
  • 1 tsp ginger, root, minced
  • 2 lb Piancone ground lamb
  • 1/2 tsp paste, harissa, (dried chilies, garlic, lemon juice, caraway, coriander and olive oil – pureed)
  • 6 cup Luigi ground tomato
  • 1/2 cup oil, olive
  • 1 tbsp paprika
  • 1/2 cup flat-leaf parsley, chopped
  • 6 each saffron, thread
  • salt, kosher , as needed
  • 1/2 cup water
  • 1 each yellow onion, coarsely grated
  • 1/2 cup yellow onion, chopped