Harissa Lamb Meatball

In a large mixing bowl, combine ground lamb, harissa paste, minced garlic, diced onion, cilantro, grated ginger, cumin, coriander, salt, and black pepper. Mix gently with your hands until just combined; do not overwork. Add breadcrumbs and egg; fold in until incorporated.

Form mixture into 12–16 meatballs (about 1.5 inches diameter). Arrange on a plate and refrigerate 10 minutes if time allows.

Heat olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer, leaving space between them.

Cook undisturbed for 3–4 minutes until the bottom is golden. Roll carefully and cook another 3–4 minutes on the second side, then continue rolling and cooking until all sides are browned, about 8–10 minutes total. An instant-read thermometer should read 160°F at the center.

Divide cooked rice or grain onto plates or bowls. Top with roasted vegetables, then 3–4 meatballs. Drizzle or dollop with yogurt if desired, and garnish with fresh herbs.