This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
There are two things I often use for inspiration that are super practical. One, what do I have in the freezer that should probably be pulled out. Second, what is in my fridge that I can take advantage of. So these Harissa Spicy Moroccan Meatballs play off of both of these facts. As you can see from all the ingredients I used, I also benefit from having a very expansive spice rack.
Harissa Spicy Moroccan Meatballs
Two tricks that serve me well in cooking and will serve you too are flavoring each component of the recipe. On the cooking shows they call it layers of flavor. It makes sense because each component of the dish has good flavor on its own. The meatballs are flavored with the harissa. HARISSA is a hot pepper paste that hails from North Africa. The sauce I made get its flavor from adding spices to the onions before the tomatoes are added.
Since meatballs are made from ground meat, they are very flexible. I have made a number of varieties including MEXICAN, GREEK, INDIAN among others. Since my wife eats mostly white meats, I frequently use ground chicken or turkey. In these three above recipes, I did use lamb for the Greek meatballs but the others used turkey. The white meats are not as strong as a red meat, so they are a great canvass to absorb whatever flavor you add.
The cast of characters.
Ingredients
The putting together of the meatballs.
Creating the Meatballs
Creating the tomato sauce.
Developing the Flavors for the Tomato Sauce
The meatballs marinating in the tomato sauce.
Meatballs Marinating in Tomato Sauce
The Harissa Spicy Moroccan Meatballs.
Harissa Spicy Moroccan Meatballs Plated
Harissa Spicy Moroccan Meatballs
Ingredients
Meatballs
- 2 Lbs Ground Turkey
- 1/4 Whole Red Onion diced
- 1/4 Cup Spicy Harissa Sauce
- 2 Tbsp Molasses
- 2 Tbsp Minced Garlic
- 1 Tbsp Moroccan Spice rub
- 1 Tbsp Garlic powder
- 2 Tsp Smoked Paprika
- 2 Tsp Cumin
- 1 Tsp Coriander
- 2 Tsp Black Pepper
Tomato Sacue
- 28 Ounces Whole Tomatoes and Sauce
- 15 Ounces Tomato Sauce
- 2 Tbsp Tomato Paste
- 1/4 Whole Red Onion diced
- 1 Tbsp Olive Oil
- 1 Tsp Cumin
- 1 Tsp Coriander
- 1 Tsp Moroccan Spice Mix
- 1 Tsp Black Pepper
- 1 Tsp Garlic Powder
- 2 Cloves Garlic minced
Instructions
Meatballs
-
Combine all the meatball ingredients. Mix well. Form into balls and place on a baking tray. Cook in a 325 degree oven for 12 minutes. Remove from oven.
Tomato Sauce
-
While the meatballs are cooking, heat the oil on medium heat in a skillet. Add the onions and spices and cook for 3 - 4 minutes. Add the garlic and cook for 1 more minute. Next, add the tomatoes and the tomato sauce. Cook for 5 minutes smashing the tomatoes as you go. Add in the tomato paste and cook for another 5 minutes.
Finish Meatballs
-
Take the cooked meatballs and add to the tomato sauce on low heat. Simmer for 10 minutes and then flip. Cook for another 10 minutes.
Serve over noodles and enjoy!
Leave a Reply