Harissa Meatballs Reipe

These easy harissa meatballs are juicy, spicy, and packed with bold North African and Haitian flavor. A comforting dinner recipe ready in just over an hour.

Course Dinner

Cuisine International

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Servings

Calories 583kcal

Author Savory Thoughts

Equipment

Mixing Bowls
Large Skillet
Stand Mixer or Food Processor optional

Ingredients

For The Meatballs

2 lbs. Grass-fed ground beef; 85% lean / 15% fat
2 Tbsp. Harissa paste
1 Cup Plain bread crumbs
2 Large eggs
1 Tsp. Bèlans Spice Blend

For The Sauce

2 Large Tomatoes on the vine
2 Cilantro sprigs
½ Cup Water
1 Tsp. Bèlans Spice Blend
2 Tbsp. Harissa paste
1½ tsp. Salt or to taste; We used Kosher salt
⅓ Cup Chopped onions
4 Garlic cloves
¼ Cup Canola Oil

Instructions

Prepare the meatballs

In a large mixing bowl or food processor, add the minced (ground) meat, the Harissa paste, cornbread, eggs, and Bèlans. Mix well to combine.
Shape the meat into uniformly sized meatballs with your damp hands, then set them aside.

Prepare the sauce

In the same skillet, cook the meatballs until golden on all sides. Remove the meat from the skillet and set aside on a clean paper towel.
Lower the heat to medium-low, then add the chopped onions, garlic, and tomatoes. Stir well and cook for about 1 minute or until fragrant. Then add the Harissa paste, salt, and Bèlans. Mix well, then add the water and stir.
Next, add the meatballs and coat the meatballs with the Harissa paste sauce. Add the fresh cilantro, cover, and allow to simmer for about 5 minutes on low heat. Serve warm with your choice of sides such as steamed cabbage, white rice, or Haitian fried plantains.

Notes

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Storing Option

Let the meatballs and any surrounding sauce cool completely to room temperature before storing. Then, store the meatballs and sauce separately in airtight containers.

You can refrigerate them for four to five days without compromising the quality and flavor. The meatballs can be frozen if they aren’t cooked. The freezing period of one to two months is fine!

Pairing Suggestion

The meatballs are usually served with pita bread, so they are a meal on their own. However, there are many other pairings that you can relish, such as;

Haitian Black Rice:An extraordinarily flavorful Haitian black rice (Diri Djon Djon) that will have you prepared for family dinner on Sundays.
Couscous:A fluffy North African staple, couscous goes well with harissa’s smoky notes and offers a textural contrast to the meatballs.
Roasted Vegetables:Think vibrant bell peppers, zucchini, eggplant, or onions. Roasting brings out their natural sweetness and complements the spiciness of the meatballs.
Creamy Yogurt Sauce: A dollop of tangy yogurt sauce cools down the heat and adds a refreshing dimension. Consider spiking it with fresh herbs like mint or dill for extra zing.
Grilled Skewers: This is all about threading cherry tomatoes, red onion, and halloumi cheese onto skewers. Also, you’ve to grill them for a smoky and flavorful side dish.
Jamaican Steamed Cabbage:This cabbage recipe will go with almost anything, and best of all it will be on the table in under 30 minutes.
Haitian Fried Plantains:A great gluten-free side dish that pairs well with everything.

***Calories are estimated per serving for the Harissa Meatballs***

Nutrition