Raise your hand if you're like me and you have an unhealthy obsession with Trader Joe's? But can you blame me? Every time I walk into Trader Joe's, or TJ's as I so lovingly call it, it's like a trap to spend all of my money on all of their delicious offerings. But you know what? I'm not even mad about it!
TJ's is not only a lifesaver when it comes to affordable and easy grocery items, but it's a gold mine for creative, new ingredients that help spice up my cooking adventures. Like the time I discovered harissa and it changed my life forever in my Hungry Ali fan favorite lemon harissa chicken. And that other time I discovered their frozen naan and my heart exploded because not only could I enjoy restaurant quality naan from the freezer section (like how is that even possible) but I could turn it into mindblowingly delicious recipes like my lamb naan pizzas.
Well guess what? TJ's did it again and it totally inspired a new dish that I'm totally obsessed with: lamb kofta meatballs with harissa yogurt sauce. Talk. About. A flavor. Explosion.
These succulent little meatballs turn the flavor notch up to an 11 with bold flavors like garlic, parsley, mint, ginger, cumin, coriander, a touch of cinnamon and, of course, smokey, spicy harissa paste straight from TJ's. But the flavor doesn't end with the savory, spicy little meatballs; an equally zesty, spicy yogurt sauce, peppery arugula, sharp red onion, freshly squeezed lemon and fluffy TJ's garlic naan take these meatballs to a whole other level. The best part is I made this impressive meal not only easy but quick to make with a foolproof baking method. Whether you want to step up your weekend cooking game or spice up your weekday meal plan, these meatballs will blow your mind in the best possible way.
TJ's, I love you. Don't ever change and stop inspiring my next tasty dish!
Lamb Kofta Meatballs with Harissa Yogurt Sauce
- 2 pounds ground lamb
- 3 tablespoons harissa
- 1/2 cup Greek yogurt
- 4 cloves garlic, minced
- 1/2 cup parsley, chopped
- 2 tablespoons mint leaves, chopped
- 1 teaspoon ginger, minced
- 1 small yellow onion, grated
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1/4 teaspoon cinnamon
- 2 teaspoons Kosher salt
- 1 teaspoon fresh ground black pepper
- Arugula, for serving
- Lemon wedges, for serving
- Thinly sliced red onion, for serving
- Naan or pita bread, for serving
Combine yogurt, half of harissa,half of garlic, and half of herbs in a medium-sized bowl. Season with salt. Refrigerate for at least 30 minutes or even longer to let the flavors really develop.
Preheat oven to 400. Combine lamb, chili flakes, cumin, coriander, cinnamon, ginger, onion, salt, remaining garlic, remaining harissa, and remaining herbs in a large bowl. Work the meat together with your bare hands until homogenous.
Divide meat into twelve balls. Bake for 20 minutes. For even more flavor and crispy texture, pan fry in about 1/4 cup of olive oil for 2-3 minutes a side.
Serve meatballs with lemon wedges, thinly sliced red onion, arugula and yogurt sauce on toasted TJ's naan.