Name: Harissa Meatballs Will Be Your New Weeknight Favourite
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 servings
Ingredients: 1 lb ground beef or chicken; 2 Tbsp - ¼ cup harissa paste, depending on desired spice level; 1 egg; 1 small onion, finely diced; 2 garlic cloves, minced; ¼ cup finely chopped parsley; 2 Tbsp breadcrumbs or almond flour; ½ tsp sea salt; ½ tsp pepper; 2 Tbsp extra virgin olive oil; 1 small onion, diced; 2 garlic cloves, minced; 1 pinch sea salt; 1 pinch pepper; 1-2 Tbsp harissa paste, depending on desired spice level; 400 g can diced tomatoes or tomato sauce; 14 oz can chickpeas, drained and rinsed; Couscous or quinoa; Fresh parsley, chopped; Yogurt dollops or feta cheese, optional; Lemon wedge, to garnish, optional

Prep Time

20 min

Cook Time

30 min

Yields

4-6 servings

These harissa meatballs that are quickly seared and then simmered in a flavourful tomato, chickpea sauce will easily become your new favourite weeknight dinner. Everything cooks in one pot, which always makes cooking during the week so much easier. Harissa paste originates from North Africa and is a combination of hot peppers, spices, oils that truly makes every dish infinitely better. Depending on your desired spice level, you can always add a bit more or less. Serve these meatballs with couscous, fresh parsley, a squeeze of lemon and a few dollops of yogurt or feta to elevate them even more. It’s warming, comforting and really hits the spot.

Related: Brothy, Herbaceous White Beans

ingredients

Harissa Meatballs

lb ground beef or chicken

Tbsp - ¼ cup harissa paste, depending on desired spice level

egg

small onion, finely diced

garlic cloves, minced

cup finely chopped parsley

Tbsp breadcrumbs or almond flour

tsp sea salt

tsp pepper

Tbsp extra virgin olive oil

Sauce

small onion, diced

garlic cloves, minced

pinch sea salt

pinch pepper

1-2

Tbsp harissa paste, depending on desired spice level

400

g can diced tomatoes or tomato sauce

oz can chickpeas, drained and rinsed

To serve

Couscous or quinoa

Fresh parsley, chopped

Yogurt dollops or feta cheese, optional

Lemon wedge, to garnish, optional

Ingredient Substitution Guide

directions

Step 1

In a bowl, combine all meatball ingredients, except olive oil. Shape them into balls, about 3 tablespoons worth per meatball.

Step 2

Heat a Dutch oven or a wide-rimmed sauté-pan over medium-high heat. Add extra virgin olive oil to the pan and swirl around.

Step 3

Place the meatballs in the pan, gently turn them periodically until they’re browned all around. Remove them from the pan and place on a plate. At this point, they won’t be fully cooked through. Work in shifts to avoid overcrowding the pan.

Step 4

Once all meatballs are cooked and set aside, start the sauce. Add onion to the same pan and sauté for 5 minutes, toss in the garlic and cook for 30 seconds. Season with sea salt and pepper.

Step 5

Toss in the harissa paste, diced tomatoes or tomato sauce, mix and bring to a simmer.

Step 6

Pour in the chickpeas, stir around. Place the meatballs in.