Stay Warm With Harissa Lamb Meatballs

This is the season when appetizers of any kind are welcomed at all times. Between office parties, the neighborhood potluck or your best friends small get-together, it seems everywhere I turn, its just food and desserts galore.

I made these meatballs a few months back on a catering job I did with my boyfriend. His aim was to make a huge batch of meatballs, keep them in the oven and set them out in waves. Big surprise: they were the hit of the party. Theres something about a comforting meatball on a chilly night thats just perfect. And if theyre rolled into the right size meatball with a skewer placed right in the center, theyre great finger food.

The lamb gives these meatballs a very slight gamey element that I think works really well with the spicy harissa, fresh mint and Italian parsley and onion-y flavor from the shallot. They couldnt be simpler to throw together and theyre even more easy to keep warm while guests arrive. My favorite way to serve them is in a dutch oven with a side of toothpicks. Its truly one of those desserts that can go from stove to table with no labor in between.

Fun bonus: if you have any leftover, the next morning, crack a few eggs into the sauce, add some fresh parsley and eat with lavash or a few slices of bread. Best breakfast EVER!

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.