Harissa Lamb Meatball Pasta

In a large mixing bowl, combine ground lamb, breadcrumbs, egg, minced garlic, diced onion, cumin, coriander, salt, and black pepper. Mix gently with your hands until just combined; do not overwork the meat.

Shape mixture into 16 to 20 meatballs, each about 1.5 inches in diameter. Set aside on a plate.

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta cooking water, then drain in a colander.

Heat olive oil in a large skillet over medium-high heat. Working in batches if needed, add meatballs and cook, turning occasionally, until browned on all sides, about 8 to 10 minutes. Transfer cooked meatballs to a clean plate.

In the same skillet (do not clean), reduce heat to medium. Pour in tomato sauce and vegetable broth. Stir in the warm harissa spice blend until fully dissolved and combined.

Return meatballs to the skillet and gently simmer in the sauce for 8 to 10 minutes, stirring occasionally, until meatballs are cooked through and sauce slightly thickens.

Add cooked pasta directly to the skillet with the meatballs and sauce. Toss gently to coat, adding pasta cooking water a splash at a time until the sauce reaches a silky consistency.

Transfer to serving bowls or plates. Top with grated Parmesan, fresh parsley, and lemon zest. Serve immediately with lemon wedges on the side.