Harissa Lamb Meatball Ramen
Harissa is one of those condiments that doesn't mess around. It's spicy, it's smoky, it's got that North African swagger that makes everything it touches taste more interesting, and when you mix it into lamb meatballs, you get something that's basically a flavor bomb disguised as dinner. This ramen takes those meatballs and drops them into a broth that's been spiked with more harissa, because if you're going to commit to heat, you might as well go all the way. The lamb is rich and fatty in the best way, the spices are warm and complex, and the broth has this deep red color that looks dangerous and tastes even better. The ramen noodles soak up all that spicy goodness, and the fresh mint on top cools things down just enough to make you think you can handle another bite. It's bold, it's unapologetic, and it's the kind of dish that makes you wonder why anyone ever thought fusion food was a bad idea.
Heat blooms in red paste—lamb fat meets the chili fire—mint cools the bruise soft.
Let Me Tell You...
I first tasted harissa at a Moroccan restaurant in Brooklyn, served in a small dish alongside warm pita bread that was too good to be real.
The harissa was brick-red and oily, with a heat that built slowly and then punched you in the back of the throat when you weren't looking.
I spread it on everything, the pita, the hummus, probably my napkin at some point, because once you start with harissa, it's hard to stop.
The waiter told me it was made with roasted red peppers, chili, garlic, and cumin, and I filed that information away like I was going to make it myself someday, which of course I never did.
It wakes up the oils and makes the spice taste alive.
Fast forward a few years, and I'm standing in a grocery store staring at a jar of harissa paste, wondering if I could recreate that same heat at home without burning down my kitchen.
I grabbed the jar along with some ground lamb, because lamb and harissa feel like they were made for each other in some past life.
I mixed the harissa into the lamb with breadcrumbs, an egg, and a handful of spices, then rolled them into meatballs that looked innocent but definitely weren't.
The first batch I made, I went too hard on the harissa and could barely taste anything except fire for an hour afterward. The second batch, I dialed it back and got it right.
Mix just until combined, then roll gently.
The broth was the tricky part.
I wanted something that could stand up to the spice in the meatballs without just being more heat for the sake of heat.
I started with chicken broth, added a couple tablespoons of harissa, some tomato paste for body, and a splash of lemon juice to cut through the richness.
It simmered while I browned the meatballs in a skillet, and by the time everything came together, the whole kitchen smelled like a spice market in Marrakech.
I cooked the ramen noodles, ladled the broth over them, and dropped the meatballs in like little flavor grenades.
You get crust and tenderness.
The first bite was intense.
The lamb was juicy and rich, the harissa brought the heat, and the broth tied everything together with this deep, smoky warmth that made my eyes water in a good way.
I topped the bowl with fresh mint and a squeeze of lemon, because without that brightness, the dish would've been too heavy to finish.
The mint cooled things down, the lemon added zing, and suddenly the whole thing made sense.
It's the kind of bowl that demands your full attention, the kind you eat slowly because every bite is an experience.
And if you're not into spicy food, well, this probably isn't the recipe for you.
But if you are, this is the kind of heat that feels like a challenge worth taking.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 1 lb ground lamb
- 3 tablespoons harissa paste (divided)
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 4 cups chicken broth (preferably low-sodium)
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (plus extra for serving)
- 1/4 cup fresh mint leaves, torn
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
- Lemon wedges, for serving
Preparation
- In a large bowl, combine the ground lamb, 1 tablespoon harissa paste, breadcrumbs, egg, minced garlic, cumin, coriander, and a pinch of salt and black pepper. Mix gently with your hands until just combined. Roll the mixture into 12-14 meatballs, about 1.5 inches in diameter.
- Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and brown on all sides, about 6-8 minutes total. They don't need to be cooked through yet. Transfer the browned meatballs to a plate and set aside.
- In a medium pot, whisk together the chicken broth, remaining 2 tablespoons harissa paste, and tomato paste. Bring to a simmer over medium heat.
- Gently add the browned meatballs to the simmering broth. Reduce heat to low, cover, and simmer for 12-15 minutes until the meatballs are cooked through and the broth is flavorful. Stir in the lemon juice and half of the chopped parsley. Taste and adjust seasoning with salt and black pepper as needed.
- While the meatballs simmer, cook the ramen noodles according to package instructions until just tender. Drain, rinse with cold water, and set aside.
- Divide the cooked ramen noodles between two to three serving bowls. Ladle the hot broth over the noodles and top each bowl with 4-5 lamb meatballs.
- Garnish with torn fresh mint leaves, the remaining chopped parsley, and an extra squeeze of lemon juice. Serve immediately with lemon wedges on the side.