Lamb Meatballs with BBQ and Cumin Yogurt

  • 1hr 15min
    prep time
  • 1hr 30min
    total time
  • 40
    meatballs

Our friends at Haven Gastropub in Orange County, California have been perfecting their delicious brand of unpretentious, gourmet comfort food for years. This recipe for Lamb Meatballs with Harissa BBQ and Cumin Yogurt will surprise and satisfy your family and friends with its simple yet bold flavors. Whatever the occasion, whether it’s game night or a family get-together, this recipe is a delicious mix of spicy and sweet and savory that will get everyone asking for more mmmmmeatballs.

Let's Make This Recipe!

Ingredients
  • Harissa BBQ
  • 6 Anaheim chiles, de-stemmed & de-seeded
  • 6 New Mexico chiles, de-stemmed & de-seeded
  • ¼ cup olive oil
  • ½ cup brown sugar
  • 1 tablespoon garlic, chopped
  • ½ white onion, diced
  • 1 tablespoon chile flakes
  • 1 teaspoon caraway
  • 1 teaspoon white pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon dried mint leaves
  • ¼ cup apple cider vinegar
  • ½ cup ketchup
  • Salt to taste
  • Juice of ½ a lemon
  • Meatballs
  • 2 slices of day old bread, crust removed
  • ½ cup of milk
  • 1 tablespoon garlic, minced
  • ½ white onion, diced small
  • 2 tablespoons Tillamook Unsalted Butter
  • 3 lbs of ground lamb
  • 1 teaspoon ground cumin
  • 2 teaspoons French curry (or your favorite curry)
  • 1 teaspoon coriander
  • ¼ cup parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 3 eggs
Directions
  • Cumin Yogurt
  • Step 1

    Combine all ingredients in a small bowl, using a spoon to mix.

  • Step 2

    Chill in the refrigerator until ready to use.

    TIP: If you want really fresh spices, you can make them yourself! To toast and ground your own cumin, start with cumin seeds and place them in a skillet over low heat. Cook for about 8 minutes stirring frequently to keep heat even. Once there’s a cumin aroma in the air and the seeds start to brown they are ready. Remove from heat and cool before grinding. Use a mortar and pestle (or other spice grinder) to create a finely ground final product.

  • Harissa BBQ
  • Step 1

    Place chiles in a bowl and pour boiling water over to cover. Wrap with plastic wrap and let steam for 15 minutes to moisten. Drain water and set aside.

  • Step 2

    Heat olive oil and brown sugar together in a pan over medium heat. Add in garlic and onion and cook for 1-2 minutes.

  • Step 3

    Add spices, vinegar, and ketchup and cook for an additional 1-2 minutes.

  • Step 4

    Add chiles and 1 cup of water and simmer together for 45 minutes. Blend (with an immersion or stand blender) and season with salt and lemon juice.

  • Step 5

    Keep warm until ready to use.

  • Meatballs
  • Step 1

    Place bread in shallow dish with milk, and pour in enough milk so slices are about halfway covered.

  • Step 2

    Sweat garlic and onion in Tillamook Unsalted Butter until translucent (be careful not to brown).

    TIP: “Sweating” is similar to sautéing, but it occurs at a lower heat setting. The sweat technique is meant to cook ingredients, but not brown them, to keep the integrity of the ingredients’ natural colors.

  • Step 3

    After bread has been soaking in milk for about 15 minutes, drain any excess milk from bread and mash with your hands to break up any big chunks.

  • Step 4

    Mix all ingredients together in a bowl. Using an ice cream scoop or your hands, form ping pong ball-sized meatballs.

  • Step 5

    Bake at 450°F on a parchment lined baking sheet for 8-10 minutes.

  • Step 6

    Toss with Harissa BBQ sauce, drizzle Cumin Yogurt over, and enjoy.

Recipe By

Greg Daniels and Craig Brady

Located in historic Old Towne Orange, CA, Haven Gastropub is where “pub meets gourmet grub.” With a mission to provide high-quality, seasonal food alongside a unique selection of beer, wine, and cocktails, Haven Gastropub is a place where all are welcome, and all will leave happy.

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