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Print Recipe
Toasted Sesame Seed Crusted Lamb Meatballs with Sweet Harissa Yogurt Sauce - Kouzzina by Cat Cora - Boardwalk
Lamb meatballs, also known as kaftas, are a Moroccan specialty. The accompanying yogurt sauce is seasoned with harissa, a vibrant seasoning paste of dried chiles, garlic and spices.
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 5 minutes |
| Servings |
servings
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Ingredients
Sweet Harissa Yogurt Sauce:
- 1 cup plain Greek yogurt
- 2 tablespoons honey
- 1 tablespoon harissa paste
- 1 tablespoon orange juice
- 2 teaspoons ground Valencia Orange Peel
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
Toasted Sesame Seed Crusted Lamb Meatballs:
- 1 pound lean ground lamb
- 1/2 cup finely chopped onion
- 1/4 cup plain bread crumbs
- 1 egg beaten
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- 1 1/2 teaspoons ground allspice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon mint flakes
- 1 teaspoon sea salt
- 1/2 teaspoon black peppercorns coarsely ground
- 2 jars toasted sesame seeds 1.62 oz., about 2/3 cup
Ingredients
Sweet Harissa Yogurt Sauce:
Toasted Sesame Seed Crusted Lamb Meatballs:
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Rate this recipe!
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Instructions
Yogurt Sauce
- Mix all ingredients in small bowl until well blended.
- Cover. Refrigerate until ready to serve.
Meatballs
- Mix lamb, onion, bread crumbs, egg and seasonings in large bowl.
- Shape into 36 (1 inch) meatballs.
- Roll in sesame seed to coat evenly.
- Place on foil-lined shallow baking pan.
- Bake in preheated 400°F oven 15 minutes or until lightly browned and cooked through.
- Drain on paper towels.
- Serve with Yogurt Sauce.
