Meatballs made with lamb, flavoured with onion and harissa.

Harissa Lamb Meatballs

Tasty meatballs served with a red cabbage and apple slaw. A simple meal made easy.
Course Main
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Jacqueline Bellefontaine


for the meatballs

  • 500 g lean minced lamb
  • ½ small onion finely chopped
  • 2 tbsp harissa
  • salt and freshly ground black pepper

for the red cabbage and apple slaw

  • ½ small red cabbage shredded
  • ½ small onion thinly sliced
  • 1 apple thin matchstick, cored and cut into julienne or coarsely grated
  • 1 ½ tbsp lemon juice

for the yoghurt sauce

  • 200 ml full fat natural yogurt
  • 1 clove garlic crushed
  • snipped chives or chopped parsley


To make the meatballs

  • Preheat the oven to 180℃ /170℃ Fan/ gas mark 4. Place all the ingredients in a mixing bowl and season well with salt and paper. Mix with your hands until all the ingredients are really well combined.
  • Shape into about 30 small balls. Place on a baking tray. Bake for about 20-25minutes until cooked through and golden.
  • Meanwhile make the slaw by placing all the ingredients in a bowl. Season well and toss to combine. Set aside. Combine the yogurt, garlic and seasoning. Sprinkle with a few snipped chives or some chopped parsley and set aside.

To serve

  • Warm the flat breads in the oven for a couple of minutes if desired.
  • Serve the flatbreads filled with the slaw and meatballs. Spoon in a little yogurt sauce and enjoy!