If you’ve never tried Harissa, you’re seriously in for a treat. It’s a spicy chili paste native to the Maghreb that’s made of roasted red peppers, Baklouti peppers, herbs and spices like garlic paste, caraway seeds, coriander seeds, cumin, and olive oil. You can make your own but there are also plenty of pre-made jars you can buy with varying levels of spice. Make these harissa meatballs for a quick and delicious dinner you can make without a lot of effort.
What You Need
1 pound ground chicken or turkey
3/4 cup breadcrumbs
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
4 gloves garlic, minced
4 tablespoons harissa
1 teaspoon ground coriander
1 teaspoon ground cumin
ground black pepper
2 tablespoons olive oil
1 small yellow onion
1 can 28 oz. diced tomatoes
What To Do
In a large bowl, mix together the meat, breadcrumbs, herbs, 2 of the garlic gloves, 2 of the tablespoons of harissa, coriander, and cumin. Add in salt and pepper to taste. Form the meat into evenly sized meatballs that are about the size of a golf ball.
In a deep skillet, heat the olive oil over medium heat. Working in batches, add the meatballs to the skillet and cook them until they are golden brown, making sure to turn them about every 2-3 minutes for a total of about 10 minutes. Remove the meatballs from the skillet and set aside on a plate.
In the same skillet, add in the onion and cook for 5 minutes or until soft. Add in the rest of the garlic and cook for about 1 minute, or until fragrant. Add in the diced tomatoes and remainder of the harissa. Add salt and pepper to taste and then bring the sauce to a boil and reduce heat until the sauce simmers.
Once simmering, add the meatballs to the sauce and cover with a lid. Simmer until the meatballs have reached an internal temperature of 165 degrees.
Garnish and serve with rice, couscous, or any other side you’d like.