by Chef Matthew Krenz

This is one of those recipes that I go back to again and again. It’s a delicious way to start your spring, but also delicious on a hot summer day. You can really play with the spice level here if you crave spicy foods, or you can mute it a bit and let the delicious lamb be the only star. The spiced tomato gravy that these meatballs get braised in make a delicious condiment to ladle over the top, or can be reserved to cook some eggs in the way it was initially intended.

Any approach you choose, I am glad to see warmer weather, blueberries and figs starting to bud, and morel mushrooms erupting through the forest floor — true signs that we made it through, yet another, cold, desolate winter. Cheers!

Harissa-spiced lamb meatballs

Makes 14-15 meatballs

Ingredients:

1 lb. ground lamb
1lb. ground beef
3 oz. harissa, condiment*
2 tbsp. harissa, seasoning*
1 c. panko bread crumbs
3 eggs
2 tbsp. garlic, minced
Salt, to taste
1 jar shakshuka*

*Found in the international aisle of most area supermarkets.

Directions:

1. In a mixing bowl, combine harissa spice, harissa condiment, eggs, garlic and panko breadcrumbs.
2. Add in ground lamb and ground beef. I prefer to mix using gloves to make sure everything is mixed evenly.
3. Season with salt. Pull a small sampler off and cook in a sauté pan over medium-high heat, then taste and adjust seasoning as necessary.
4. Once you are happy with the seasoning, portion your meatballs using a 2-inch ice cream scoop.
5. Sear in a pan until golden brown.
6. Strain off excess grease and add in the shakshuka and enough water to ensure liquid covers at least ⅔ of the meatball.
7. Bring to a simmer, cover, and cook for about 20 minutes or until cooked through (to 165 degrees).
8. Allow to rest, then serve with your favorite naan, schug, labne, or crusty bread.

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