I bought a jar of harissa paste for one recipe and was looking for something to do with it before it got demoted to the back of my fridge for the next calendar year. Enter: Harissa Meatballs in a Spicy Tomato Sauce!
Spicy Harissa Meatballs cooked in a Morrocan-inspired, spicy tomato sauce. This dish is a complex mix of flavors with a rustic, authentic taste - and it's paleo, whole30, and keto compliant!
These meatballs are awesome for those nights where you’re craving something along the lines of spaghetti and meatballs or a classic tomato sauce, but want to make something new, different, and with a kick. I’ve served these with bucatini, but they’d go great with a toasted pita or soft bread.
What makes these meatballs are the fresh mint and basil (I wouldn’t recommend substituting dried herbs) and the harissa paste. I use Mina Harissa (Spicy), but you can use any red chili paste that you like and have on hand. Trader Joe’s has a great harissa paste too!
Leave any questions in the comments and tag @cleaneatsfactory on Instagram if you make these - happy cooking!
Harissa Meatballs in Spicy Tomato Sauce (Paleo)
Ingredients
- 1 lb ground beef
- 1⁄3 olive oil
- 3⁄4 – 1 cup breadcrumbs or almond flour
- 3 cloves of garlic, minced
- 1 T chilli flakes
- 1⁄2 teaspoon cinnamon
- 1 T cumin
- 1⁄2 teaspoon cayenne pepper
- 1⁄3 cup chopped mint
- 1⁄3 cup chopped basil
- 1 egg
- Salt and pepper to taste
- 1 white onion, diced
- 3-4 cloves garlic, minced
- 1 28oz can whole peeled tomatoes
- 1⁄2 jalapeno, minced
- 1 tsp paprika
- 1 tsp sesame oil
- 2 tsp chili flakes
- 1 tsp balsamic vinegar
- 3 tsp chili paste/harissa
- 1/3rd cup feta cheese
- Salt and pepper to taste
- Basil, parsley or cilantro – for garnish
Instructions
- Start with the Spicy Tomato Sauce. In a hot skillet with a drizzle of oil, add diced onion, minced jalapeno, and minced garlic. Let sweat for 1-2 minutes on medium heat.
- Once the onion is translucent, add the whole peeled tomatoes, paprika, sesame oil, chili flakes, balsamic vinegar, and harissa. Let the tomato sauce simmer for 15-30 minutes.
- Meanwhile, make your meatballs. Combine all the ingredients in a bowl and form into 14-16 meatballs. You can cook these on a pan, around 5 minutes per side on medium heat, until browned and cooked through (10-12 minutes total). Or, you can place these on a baking sheet lined with foil and bake in a hot oven at 400 F for 20-25 minutes.
- Once the meatballs are done, add them into the sauce, alongside the feta cheese. Once the sauce has thickened to your liking, top with basil (or any greens of your choice) and pine nuts. Serve!