Spicy Lamb Meatball Cava Bowl

Step 2: Mix & shape meatballs

  • Spicy lamb meatballs

    • ground lamb
      450 g1 lb
    • harissa paste
      20 ga heaping spoonful
    • salt
      4 g1%
    • cumin
      3 ga small spoonful
    • smoked paprika
      2 ga sprinkle
    • garlic powder
      2 ga sprinkle
    • msg
      1 ga pinch

Add the ground lamb, harissa paste, salt, cumin, smoked paprika, garlic powder, and MSG to a large bowl. Use your hands to mix until the meat becomes tacky and cohesive—stop as soon as it sticks lightly to your fingers.

  • To check seasoning, microwave a tiny piece of the mixture. Adjust as needed before forming.

Shape the mixture into golf ball–sized meatballs, pressing firmly so they hold together without any binders.

Preheat a pan or skillet over medium-high heat.

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