Harissa Meatballs
Harissa is spicy chili paste that adds a ton of flavor to any dish. Here, we add it to meatballs and red sauce for some extra heat. You can always add less if you prefer, especially if your harissa already comes on the spicier side. Serve these as is or over rice for an easy dinner. Spice not your thing? Try our Garlic Butter Meatballs instead.
Kitchen Tip: The meatballs are a little wet to work with. Adding more bread crumbs would dry them out too much so we recommend wetting your hands as you roll the meatballs. It'll help keep them from sticking to you! S
Have you made these yet? Let us know how it went in the comments below!
ground chicken
bread crumbs
freshly chopped cilantro, plus more for garnish
freshly chopped parsley, plus more for garnish
cloves garlic, minced and divided
harissa, divided
ground coriander
ground cumin
Kosher salt
Freshly ground black pepper
extra-virgin olive oil
small yellow onion, chopped
(28-oz.) can diced tomatoes
- In a large bowl, combine ground chicken, bread crumbs, herbs, 2 cloves garlic, 2 tablespoons harissa, coriander, and cumin. Season well with salt and pepper. Form into 16 golf ball sized meatballs.
- In a large deep sided skillet or Dutch oven, heat oil over medium heat. Add meatballs and cook until golden all over, turning every 2 to 3 minutes, about 10 minutes total. Remove from skillet and place on a plate.
- To same skillet, add onion and cook until soft, 5 minutes. Add remaining 2 cloves garlic and cook until fragrant, about 1 minute. Add diced tomatoes and remaining 2 tablespoons harissa. Season with salt and pepper. Bring to a boil, then reduce heat to a simmer.
- Return meatballs to skillet and cover. Simmer until meatballs are cooked through and internal temperature is 165°.
- Garnish with herbs to serve.
