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–+ servings

Toaster Oven Harissa Lamb Meatballs with Roasted Cherry Tomatoes

Juicy, spiced lamb meatballs glazed with harissa and roasted alongside sweet cherry tomatoes — all made effortlessly in your toaster oven in under 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 lb ground lamb
  • 3 cloves garlic minced
  • 1/4 cup breadcrumbs plain or panko
  • 1 large egg
  • 2 tbsp harissa paste plus more for glazing
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper freshly ground
  • 2 tbsp fresh parsley finely chopped
Roasted Cherry Tomatoes
  • 1.5 cups cherry tomatoes halved
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
Harissa Glaze
  • 2 tbsp harissa paste
  • 1 tbsp honey
  • 1 tsp olive oil
To Serve
  • 4 tbsp plain Greek yogurt for serving alongside
  • 2 tbsp fresh mint leaves torn
  • 1 lemon cut into wedges
  • 4 pieces warm flatbread or pita optional

Method
 

Prepare
  1. Preheat your toaster oven to 425°F (220°C) on the bake or roast setting. Line the toaster oven baking pan with foil and lightly brush with olive oil.
  2. In a large bowl, combine the ground lamb, minced garlic, breadcrumbs, egg, 2 tablespoons harissa paste, cumin, smoked paprika, coriander, salt, pepper, and chopped parsley. Mix gently with your hands until just combined — do not overwork the mixture.
  3. Roll the lamb mixture into balls about 1.5 inches in diameter (roughly the size of a golf ball). You should get approximately 16 meatballs. Place them on one half of the prepared baking pan, spacing them about 1 inch apart.
Roast
  1. In a small bowl, toss the halved cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread them cut-side up on the other half of the baking pan alongside the meatballs.
  2. Place the pan in the preheated toaster oven and roast for 12 minutes.
  3. While the meatballs roast, whisk together the harissa glaze ingredients: 2 tablespoons harissa paste, honey, and 1 teaspoon olive oil in a small bowl until smooth.
  4. After 12 minutes, remove the pan and brush the tops of the meatballs generously with the harissa glaze. Return the pan to the toaster oven and roast for another 6 to 8 minutes, until the meatballs are cooked through (internal temperature of 160°F) and the glaze is caramelized and slightly sticky. The cherry tomatoes should be soft and beginning to burst.
Serve
  1. Remove from the toaster oven and let the meatballs rest for 2 minutes.
  2. Arrange the meatballs and roasted cherry tomatoes on a serving platter or individual plates. Add a generous dollop of Greek yogurt alongside, scatter fresh mint leaves over the top, and squeeze a wedge of lemon over everything. Serve with warm flatbread or pita if desired.

Notes

Make-ahead tip: You can form the meatballs up to 24 hours in advance and store them covered in the refrigerator. Bring them to room temperature for 10 minutes before roasting. Lamb substitute: Ground beef (80/20) works well if ground lamb is unavailable — reduce cook time by 1-2 minutes and check for doneness at 155°F. Spice level: Harissa pastes vary widely in heat — taste yours before using. For a milder dish, replace half the harissa with tomato paste. For extra heat, add a pinch of cayenne to the meatball mixture. Storage: Leftover meatballs keep in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster oven at 350°F for 5-6 minutes. Toaster oven size note: This recipe is designed for a 6-slice or larger toaster oven. If your toaster oven is smaller, roast the meatballs and tomatoes in two batches.

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