A baking dish filled with lamb meatballs with white feta, green herbs and pine nuts

Harissa meatballs

  • serves 4
  • Easy

Sweet and spiced, these lamb meatballs with feta are inspired by classic Middle Eastern flavours, with harissa, pomegranate molasses, dried apricots and fragrant spices. Serve with flatbreads or spoon over buttered couscous for a warming hug in a bowl


Make these harissa lamb meatballs, then check out our lamb meatballs,  healthy meatballsharissa chicken meatballs and more meatball recipes.



  • lamb mince 500g
  • dried apricots 5, finely chopped
  • pine nuts 40g, toasted, plus extra to serve
  • soft breadcrumbs 50g
  • egg 1, beaten
  • ground cumin 1 tsp
  • coriander ½ a small bunch, leaves picked and finely chopped
  • onion 1 large, finely chopped
  • Belazu Rose Harissa Pesto 4 tbsp
  • olive oil 2 tbsp
  • garlic 2 cloves, finely chopped
  • chilli flakes ¼ - ½ tsp, (optional)
  • chopped tomatoes 400g tin
  • chickpeas 400g tin, drained and rinsed
  • pomegranate molasses 1 tbsp
  • feta 50g, crumbled
  • yogurt and buttered couscous to serve


  • Step 1

    Tip the lamb, apricots, pine nuts, breadcrumbs, egg, cumin, half the coriander, half the onion and half the Belazu Rose Harissa Pesto into a large bowl with some seasoning. Mix well, using clean hands, and roll into 28-30 meatballs, transfer to a plate or tray and chill for 10 minutes.

  • Step 2

    Heat 1 tbsp of the oil in a large, deep frying pan and fry the meatballs until golden brown all over. Scoop out onto a plate when browned using a slotted spoon – you may need to do this in batches.

  • Step 3

    Heat the remaining oil in the pan and fry the remaining onion for 5 minutes until softened. Stir in the garlic and chilli flakes, if using, and cook for 1 minute more until fragrant. Tip in the tomatoes, half a can of water, the remaining Belazu Rose Harissa Pesto, the chickpeas and pomegranate molasses. Bring to a simmer and cook for 15-20 minutes or until thickened and saucy. Nestle in the meatballs and pour in any resting juices, then return to a simmer and cook, covered, for 10 minutes until the meatballs are cooked through.

  • Step 4

    Scatter over the feta and a few more pine nuts, then top with a swirl of yogurt and the rest of the coriander. Serve with some buttered couscous on the side.

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Nutritional Information

  • Kcals 647
  • Fat 39.7g
  • Saturates 11.8g
  • Carbs 31g
  • Sugars 14.2g
  • Fibre 7.6g
  • Protein 37.5g
  • Salt 1.5g