Harissa Meatballs
Middle Eastern flavours dominate these simple, savoury Harissa Meatballs. We adapted Anna Stockwell’s recipe and love to serve them over Lemon Yogurt Sauce, with a sprinkle of Gremolata and Socca on the side. Slow Roasted Tomatoes are the perfect vegetable.
Harissa Meatballs
These are really easy to make and do have a little bit of heat. Use less Harissa paste if you wish…………or more. Grinding cumin seeds brings out a different fresher flavour vs purchased ground cumin.The Lemon Yogurt Sauce will bring the flavors together and cool them down.
Ingredients
- 2 lb. (908 gr) hamburger
- 3 TBSP whole cumin seeds ground
- 1 tsp. salt
- 2 TBSP (30 gr) Harrissa paste
Instructions
- Pre heat oven to 450.
- Line a baking sheet with parchment.
- Grind cumin seeds with a mortar and pedestal or spice grinder.
- Mix hamburger, cumin seeds, salt and Harissa paste.
- With a 2 TBSP cookie scoop, make meatballs: each 50 grams.
- Cook for 20 minutes.
- Meatballs can be served immediately or bring to room temperature and serve later. Refrigerate for up to 2 days or freeze.
Notes
There is just enough heat in these meatballs to taste the Harissa, but not be overwhelmed by it.
We loved a Malbec with the meatballs and other condiments along with Slow Roasted Tomatoes.
We’ve paired:
- Luca Old Vine Malbec