The Savory and Spicy Harissa Meatballs recipe draws its rich flavors and inspiration from the vibrant culinary traditions of North Africa, particularly Tunisia. The star ingredient, harissa, is a chili pepper paste that is a cornerstone of Tunisian cuisine. Made from roasted red peppers, Baklouti peppers, and a combination of spices like caraway, cumin, coriander, and garlic, harissa is celebrated for its ability to add depth, heat, and complexity to a wide variety of dishes. It is traditionally used to flavor meat, fish, couscous, vegetables, and stews, making it a wonderful base for these mouthwatering meatballs.
While lamb is the traditional choice of meat when making North African-style harissa meatballs, ground beef offers a more accessible and equally delicious alternative. In this particular recipe, ground beef is folded together with breadcrumbs, a variety of aromatic spices, and a generous spoonful of harissa paste to give the meatballs a bold and spicy flavor profile. Ingredients such as cumin, coriander, paprika, turmeric, cinnamon, and ginger reflect the warm spice palette characteristic of Maghrebi cooking. These spices infuse the meatballs with a complexity that balances heat, sweetness, and earthy undertones.
To complement the savory meatballs, a robust tomato-based sauce is prepared with diced tomatoes, potatoes, and an extra kick of harissa. This sauce is seasoned with many of the same spices used in the meatballs, ensuring that every bite maintains a consistent depth of flavor. Yukon gold or russet potatoes are added to the sauce, which not only makes the dish more hearty but also allows the potatoes to absorb all of the rich, spicy juices as they soften. The sauce is gently blended for a smooth texture and simmered to create the perfect environment for the meatballs to finish cooking. A small splash of milk or cream at the end softens the sharpness of the spices and adds a delicate richness to the sauce.
This dish is marvelously versatile and can be enjoyed in various ways. Whether spooned over fluffy steamed jasmine rice, folded into warm pita bread, layered on top of couscous, or simply enjoyed on its own, the options are endless. A simple, cooling yogurt sauce made with Greek yogurt, cucumber, dill, lemon juice, and tomato can also be served alongside to counterbalance the heat and add a refreshing, creamy element to the meal.
Savory and Spicy Harissa Meatballs are a wonderful introduction to the bold flavors of North Africa, transforming the traditional meatball into something uniquely comforting yet exotic at the same time. With the ease of preparation and the deeply satisfying blend of spices, this dish has the potential to become a regular feature in your dinner rotation, offering a taste of Tunisia no matter where you are.
Savory and Spicy Harissa Meatballs Recipe
Ingredients
FOR THE MEATBALLS
1 pound ground beef (minced beef)- 1 medium egg - beaten
- ¼ cup breadcrumbs - unseasoned panko
- 2 tablespoons harissa paste
- 2 teaspoons Kosher salt
- 2 teaspoons ground black pepper - fresh cracked
- 2 teaspoons turmeric - ground
- 2 teaspoons paprika
- 2 teaspoons cumin - ground
- 2 teaspoons ground coriander
- 2 teaspoons onion powder
- 2 teaspoons granulated garlic
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3 tablespoons olive oil
FOR THE TOMATO SAUCE
- 1 can diced tomatoes with chilis - 10-ounce
- 4 large Yukon gold - or russet potatoes, cut into small chunks
- 1 tablespoon harissa paste
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper - fresh cracked
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- ½ teaspoon ground ginger - additional
- ½ teaspoon ground cinnamon
- ½ teaspoon red pepper flakes
- 1 teaspoon granulated sugar
- 1 teaspoon milk - or cream
- 1 tablespoon olive oil
Instructions
- In a large pot, heat a tablespoon of olive oil over medium heat. Add in all tomato sauce ingredients except the potatoes and milk and mix well.
- Using an immersion blender (only if desired, but I prefer my sauces velvety), puree all the sauce ingredients together until nothing solid remains.
- Throw in the potatoes and turn the heat up to high. Once the mixture begins to boil rapidly, cover and reduce the heat to low.
- In a large cast iron skillet, heat the other 3 tablespoons of olive oil over medium-high heat.
- While the oil heats, in a large bowl, combine all the remaining meatball ingredients and fold gently, without overmixing, until all ingredients are well-combined. Form the mixture into 10-14 even-sized meatballs.
- Place the meatballs into the cast iron skillet and brown on all sides, but do not cook all the way through.
- Remove the meatballs from the cast iron skillet and drain the excess oil on some paper towels. Remove the lid from the saucepot and place the meatballs gently inside without breaking them. Also, stir in the milk.
- Turn the heat up to medium-low, cover the saucepot again, and let the mixture cook for 45 minutes to an hour, or until the potatoes are fork-tender.
- Remove the pot from the heat and serve immediately.
