Ingredients
1 small onion, finely minced
3 tablespoons pine nuts, toasted (1 1/2 ounces)
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 pound ground lamb
1/2 teaspoon ground allspice
1 1/4 teaspoons coarse salt
1 tablespoon extra-virgin olive oil
Harissa
Preparation
In a large bowl, combine all ingredients up to oil and form mixture into 1 1/2-inch meatballs. (Refrigerate up to one day.)
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.
