HARISSA LAMB MEATBALL BOWLS

These bowls are inspired by Cava and taste incredible. They’re worth every minute of prep, and it doesn’t hurt having leftover tzatziki, crazy feta, and harissa lamb meatballs. By the time you’re done prepping the main ingredients, the meatballs are done, and everything works out so timely in this recipe. This bowl is so nutritious, low-carb, and absolutely delicious. It's a great option for meal prep, too! Enjoy.

---

PREP TIME 25 MIN

COOK TIME 20 MIN

CLEAN UP 12 MIN

YIELDS 1

---

CALORIES 516

FAT 32G

CARBOHYDRATES 10G / 6G NET CARBS

FIBER 4G

PROTEIN 32G

---

WATCH STEP BY STEP

HARISSA LAMB MEATBALL BOWLS

INGREDIENTS:

• 12 oz grass-fed lamb (makes 12 meatballs)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp salt

• 3 1/2 tbsp harissa seasoning

• avocado oil spray

• 1/3 cup crazy feta

• 1/3 cup tzatziki

• 1 cup cherry tomatoes, sliced

• 1/2 cup cucumber, sliced

• 2 cups cauliflower rice

• 2 tbsp turmeric

• homemade pickled onions, for topping

• chopped fresh parsley for topping, optional

• red pepper flake for topping, optional

Homemade Crazy Feta (Serves 3)

• 3.5 oz greek feta

• 1/4 cup yogurt

• blender, or food processor

Homemade Tzatziki (Serves 2.5)

• 1 cup yogurt

• 1/2 cucumber, shredded

• 2 tbsp lemon juice

• 1 tbsp fresh dill

• salt and pepper, to taste

Homemade Pickled Onions (Serves 8)

• 1 red onion, sliced

• 1 cup water

• 1 cup apple cider vinegar

• 3 tbsp red wine vinegar

• boiling pot

METHOD:

1. Preheat oven to 400 degrees. In a bowl, combine the lamb, harissa seasoning, garlic powder, onion powder, and salt.

2. Roll into 1-inch meatballs. Spray a baking dish with avocado oil spray. Add meatballs. Cook for 20-25 minutes.

3. Make the toppings, starting with the pickled onions. Combine the ACV, water, and red wine vinegar in a boiling pot and heat on medium-high heat. While that comes to a boil, slice the red onion.

4. Once the pickling mix has come to a boil, add the onions to a jar with the hot liquid mixture. Refrigerate until ready to serve.

5. Make the tzatziki. Shred 1/2 a cucumber in a bowl. Place the shredded cucumber in a cheese sink or paper towel and squeeze to drain excess water. Discard the cucumber water.

6. In a bowl, combine the yogurt, shredded cucumber, lemon juice, dill, salt and pepper. Whisk until well combined. Place in the fridge until ready to serve.

7. Make the crazy feta. Add the yogurt and feta to a blender or food processor. Blend for 10 seconds, or until you have a thick feta mixture. Set aside.

8. Remove the meatballs from the oven.

9. Steam the cauliflower rice in the microwave.

10. Slice the cherry tomatoes, and dice the cucumber.

11. Add the cauliflower rice to a bowl, along with the turmeric. Mix until well combined.

12. Chop some fresh parsley for topping if desired.

13. Assemble the bowl by adding the cauliflower rice, lamb meatballs, and cherry tomatoes. tzatziki, cucumber, crazy feta, and pickled onions.

14. Top with fresh parsley, red pepper flake, and other leftover toppings if desired. Enjoy cava at home!

---

NEXT >> LASAGNA INSPIRED STUFFED EGGPLANT