Harissa Meatballs: Spicy North African Beef Meatballs
This delicious Harissa Meatballs is an African and Middle Eastern-inspired meatball recipe using the harissa paste, a spiced chili pepper paste.
Equipment
Large pot or Dutch oven
12-inch cast-iron skillet
Immersion blender
Large mixing bowl
Rimmed baking sheet or plate lined with paper towels
Measuring spoons
Ingredients
For the Meatballs
1 pound ground beef - minced beef, about 450g
1 medium egg - beaten
¼ cup breadcrumbs - unseasoned panko, about 30g- 2 tablespoons harissa paste
1 teaspoon kosher salt- 2 teaspoons black pepper - freshly 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 oz / 283g
- 2 large Yukon Gold or russet potatoes - peeled and cut into 1-inch chunks, about 1 lb / 450g
- 1 tablespoon harissa paste
- ½ teaspoon kosher salt - adjust to taste
- 1 teaspoon black pepper - freshly cracked
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon cumin - ground
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1 teaspoon ground coriander
- 1½ teaspoons ground ginger
- ½ teaspoon ground cinnamon
½ teaspoon red pepper flakes- 1 teaspoon granulated sugar
1 tablespoon milk - or cream- 1 tablespoon olive oil
½ cup water - or chicken stock ; about 120ml
Instructions
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add the diced tomatoes with chilis, 1 tablespoon harissa paste, ½ teaspoon Kosher salt, 1 teaspoon black pepper, 1 teaspoon turmeric, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon onion powder, 1 teaspoon granulated garlic, 1 teaspoon coriander, 1½ teaspoons ground ginger, ½ teaspoon cinnamon, ½ teaspoon red pepper flakes, and 1 teaspoon sugar. Stir well to combine.1 tablespoon olive oil, 1 can diced tomatoes with chilis, 1 tablespoon harissa paste, ½ teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon ground turmeric, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon onion powder, 1 teaspoon granulated garlic, 1 teaspoon ground coriander, 1½ teaspoons ground ginger, ½ teaspoon ground cinnamon, ½ teaspoon red pepper flakes, 1 teaspoon granulated sugar
- Using an immersion blender (only if desired, but I prefer my sauces velvety), puree all the sauce ingredients together until nothing solid remains.
- Add the potato chunks and pour in ½ cup (120ml) water or chicken stock. Increase heat to high and bring to a rapid boil, then cover and reduce heat to low. Simmer while you prepare the meatballs.2 large Yukon Gold or russet potatoes, ½ cup water
- In a large cast iron skillet, heat the other 3 tablespoons of olive oil over medium-high heat.3 tablespoons olive oil
- 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.1 pound ground beef, 1 medium egg, ¼ cup breadcrumbs, 2 tablespoons harissa paste, 1 teaspoon kosher salt, 2 teaspoons black pepper, 2 teaspoons turmeric, 2 teaspoons paprika, 2 teaspoons cumin, 2 teaspoons ground coriander, 2 teaspoons onion powder, 2 teaspoons granulated garlic, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon
- Place the meatballs into the cast iron skillet and brown on all sides, but do not cook all the way through.
- Transfer the browned meatballs to a plate lined with paper towels to drain briefly. Remove the lid from the saucepot, stir in the milk or cream, then gently nestle the meatballs into the sauce.1 tablespoon milk
- Cover the pot and cook over medium-low heat for 30-40 minutes, or until the potatoes are fork-tender and the meatballs are cooked through (internal temperature of 165°F / 74°C). Check occasionally and add a splash of water if the sauce becomes too thick.
- Remove the pot from the heat and serve immediately.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze meatballs in sauce for up to 3 months — thaw overnight in the fridge and reheat gently on the stovetop over medium-low heat, adding a splash of water or stock if the sauce has thickened.
Make-Ahead: Form and refrigerate uncooked meatballs up to 24 hours in advance. The sauce can also be made a day ahead — reheat before adding browned meatballs.
Substitutions: Swap ground beef for ground lamb or a 50/50 lamb-beef blend for a more traditional flavour. Use gluten-free panko if needed. Replace the milk or cream with coconut cream for a dairy-free version. Adjust harissa quantity up or down to control heat level.
Pro Tip: Resist the urge to overmix the meatball mixture — fold gently just until combined. Overworking the meat compacts the proteins and produces dense, tough meatballs instead of tender ones.
Serving Suggestions: Serve over steamed jasmine or basmati rice, with warm pita, couscous, or on its own. Top with a cooling sauce of plain Greek yogurt, dill, salt, pepper, lemon juice, and grated cucumber.
Nutrition
Serving: 1servingCalories: 596kcalCarbohydrates: 36gProtein: 26gFat: 40gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 122mgSodium: 1194mgPotassium: 1137mgFiber: 7gSugar: 7gVitamin A: 1107IUVitamin C: 29mgCalcium: 144mgIron: 7mg
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