Spicy Harissa Lamb Meatballs cooked in a rustic Greek-inspired tomato sauce and topped with tangy feta cheese. These meatballs can be serve on their own with a simple green salad. They'd also be great on top of orzo pasta or whole wheat couscous!
Heat the olive oil in large (roughly 3 or 4 quart), shallow sauté pan over medium heat. Add the onion and sauté for roughly 10 minutes, stirring occasionally, until the onions are very soft and translucent.
Add the minced garlic, bay leaves, cinnamon stick, and sauté for an additional minute or until fragrant. Add the grated carrot, dried oregano, and tomato paste and sauté for an additional 5 minutes, stirring the entire time.
Add the canned tomatoes and water and bring the mixture to a simmer. Cover and simmer for 30 minutes, stirring occasionally. Season with salt and pepper to taste. Place pan off the heat and set aside for later.
Prepare the Lamb Meatballs:
Preheat the oven to 375°F (190°C) with a rack in the center position. In a small saucepan, combine the milk and bread and place over low heat. Once the bread has fully absorbed the milk, remove it from the heat and transfer to a small bowl. Mash mixture with a fork until smooth. Set aside.
In a separate bowl, combine the finely minced onion, ground lamb, egg, parsley, Mina Spicy Harissa, and dried oregano. Season with salt and combine ingredients together gently with your ingredients, without pressing or squeezing. It should be very loose and moist. Tip: Season and cook one small patty to test seasoning and adjust if desired).
Carefully shape the meat mixture into 1½-inch diameter thick patties (without squeezing—they should be loosely held together, not tightly compact) and set on a large plate.
In heavy-bottomed cast iron skillet or sauté pan, heat a thin layer of avocado or vegetable oil over medium-high heat. Once rippling, place the meatballs carefully into the pan (you will need to cook the meatballs in batches, do not overcrowd them!). They should sizzle when you place them in the pan.
Sear the meatballs until brown on all sides. They will be delicate, so flip carefully with a spatula to help them from falling apart. Once brown, remove and transfer onto a clean paper-towel lined plate. Note: It is ok if they are not cooked all the way through as they will be baked later.
Once all of the meatballs have been seared, place them carefully into the pan with the tomato sauce. Sprinkle the meatballs and sauce with the crumbled feta cheese. Bake for 15 to 20 minutes or until the meatballs are cooked through. Serve immediately.