There’s a kind of alchemy in Harissa Lamb Meatballs with Pomegranate Molasses – spice, sweetness, and smoke colliding in perfect harmony.
The Power of Harissa and Pomegranate
Harissa Lamb Meatballs with Pomegranate Molasses are a masterclass in contrasts. The harissa brings warmth and spice, coating the lamb with smoky, complex flavour. Then the pomegranate molasses sweeps in, sticky and sharp, adding a sweet-sour glaze that clings to the meatballs like liquid velvet. Together they create layers that feel both exotic and comforting, perfect for weeknight cooking or a dinner party spread.
Why This Recipe Works
The beauty of Harissa Lamb Meatballs with Pomegranate Molasses lies in balance. The lamb is robust, but harissa keeps it lively with chilli, garlic, and spices. Pomegranate molasses cuts through richness, ensuring every bite feels bright, not heavy. Quick yogurt flatbread provides a soft, chewy base, while herbs and jewel-like pomegranate seeds finish the dish with colour and freshness. The result is food that feels celebratory without being complicated.
When to Cook Harissa Lamb Meatballs with Pomegranate Molasses
This dish earns a place in your repertoire for many occasions. Harissa Lamb Meatballs with Pomegranate Molasses are ideal when you want to impress without stress. They also win over friends who claim they dislike lamb, since harissa mellows the stronger notes of the meat. These meatballs suit weeknight meals when you crave something more exciting than the usual, but they shine brightest at gatherings, where their colour and aroma spark conversation instantly.
The Flatbread Secret for Harissa Lamb Meatballs
This quick yoghurt flatbread is made with only self-raising flour, yogurt, salt, and olive oil, the dough comes together in minutes. Rolled thin and cooked in a hot pan, the flatbread puffs beautifully, creating layers perfect for scooping, wrapping, and tearing. Store-bought bread feels flat by comparison – this fresh version matches the vibrancy of the lamb. And if you’re curious, I used Belazu’s pomegranate molasses.
If you loved these Harissa Lamb Meatballs with Pomegranate Molasses, you’ll probably love my Turkish Eggs Cilbir — creamy, spicy, and just as addictive.
And like everything I cook, you can watch it all come to life in real time over on my TikTok channel.
Ingredients
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For the Lamb Meatballs:
- Pomegranate Glaze
- Quick Yoghurt Flatbread
- Fresh Garnish
Instructions
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Make Flatbread Dough
- Mix the flour and salt in a bowl. Add the yogurt and oil, stirring until a soft dough forms. Knead briefly, divide into 4 balls, cover, and rest while you prepare the meatballs. Form Meatballs
- In a large bowl, combine lamb, harissa, onion, garlic, cumin, parsley, and egg. Season generously with salt and pepper. Roll into 16 walnut-sized balls. Cook Meatballs
- Heat olive oil in a large frying pan over medium-high heat. Add the meatballs, browning on all sides (around 8 minutes). Reduce heat, cover, and cook for 4 minutes more until cooked through. Make Glaze + Cook Flatbreads
- In a small bowl, whisk together pomegranate molasses, honey, olive oil, and lemon juice. While the meatballs finish, heat a dry pan over medium heat. Roll out the flatbread dough into ovals and cook 2–3 minutes per side until puffed and golden. Finish + Serve
- Brush the hot meatballs with the glaze until sticky and glossy. Wrap the flatbreads in a tea towel to keep warm. Arrange meatballs on the flatbread with herbs, pomegranate seeds, dollops of yogurt, and lemon wedges for squeezing.
