Lamb Meatballs with Harissa

Ingredients

• 1 small onion, finely minced
• 3 Tbsp pine nuts, toasted (1 1/2 oz)
• 2 pitted dates, plumped in water, drained, and chopped
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2/3 cup cooked couscous
• 1 lb ground lamb
• 1/2 tsp ground allspice
• 1 1/4 tsp coarse salt
• 1 Tbsp extra-virgin olive oil
• Harissa ( see below)

Directions

1. In a large bowl, combine all ingredients up to oil and form mixture into 1 1/2-inch meatballs. (Refrigerate up to one day.)
   
2. Heat oil in a cast-iron skillet over medium heat and cook meatballs, turning, until golden brown and cooked through, about 9 minutes. Garnish with cilantro and serve with Harissa.
   Makes 20
   Serves 6 
   

http://www.wholeliving.com/194022/lamb-meatballs-harissa

Harissa 

Ingredients

• 3 red jalapenos, seeded and chopped
• 2 cloves garlic, chopped
• 1 large roasted red bell pepper, peeled and seeded
• 1 tsp tomato paste
• 1 tsp red wine vinegar
• 2 tsp caraway seeds, toasted and ground
• 1 tsp cumin seeds, toasted and ground
• 1 tsp smoked Spanish paprika
• 3 Tbsp extra-virgin olive oil
• Coarse salt

Directions

1. Pulse ingredients in a food processor until smooth. Season with salt. Refrigerate up to two weeks.
   

Yield Makes 3/4 cup 

http://www.wholeliving.com/191982/harissa