Contact us


Harissa lamb meatballs with cabbage and pomegranate salad

Share This Recipe



Prep Time


Cook Time



600g Lean minced lamb
1 tbsp Harissa*
2 cloves Garlic, finely chopped
2 cups Finely shredded white cabbage
1/3 cup Pomegranate seeds
½ cup Mint leaves
½ cup Coriander leaves
½ cup Flat leaf parsley leaves
Grilled flatbread and Greek yoghurt, to serve
*Harissa is a hot and spicy North African chilli paste, available in delicatessens and larger supermarkets.


1 Mix the lamb with the harissa and garlic and season with salt and pepper. Roll into walnut sized balls.
2 Place a large, lidded frying pan over a moderately high heat. Gently roll the meatballs with some olive oil and cook 4 minutes or until nicely coloured. Place the lid on the pan, turn the heat down to moderately low and cook for a further 4 minutes or until cooked through.
3 Mix the cabbage, pomegranate seeds and herbs together and season with salt and pepper. Add some olive oil to taste.
4 Serve the meatballs and salad together with some grilled flatbread and Greek yoghurt.


1 Leftovers: For leftover meatballs, warm through and serve with rice, yoghurt and a sprinkling of toasted pine nuts or almonds.
2 The meatballs can be made and rolled a day ahead and cooked when ready to serve.
3 To make lamb kebabs, mould the meat around long skewers and barbeque for a smoky flavour.