Harissa moroccan meatballs

These Harissa moroccan meatballs are amazing. I am not much of a meat eater but these are just plain sensational.

Harissa Moroccan meatballs

I have never tried Mina Harissa red pepper sauce before and I am so glad I did. This sauce is the bomb. Not only because it tastes awesome but because the ingredients are all natural in this. I have tried many prepared spicy sauces similar to this before but they all included a preservative or two.

For sure, this Mina Harissa sauce it is going to be my to go spicy red sauce from now on. I just have to make sure I hide it in the fridge some where to make sure my husband doesn’t eat it all!

There are many different types of Mina Harissa sauces that also vary on the degree of heat. If you like your food just mildly spicy they also make mild pepper sauces so you will for sure find one that you like.

For this recipe I used Mina Harissa spicy red pepper sauce in both the meatballs and the sauce. If you like it spicy, like we do, use it on both. If you like it mild just use it for the sauce. Either way, it is really good.

I have a couple of other Moroccan recipes in my blog. While we enjoy Asian food a lot, and cook plenty of it, I am really attracted to many other different cuisines, Moroccan being one of them. I am going to try to start incorporating more different dishes, as I think many of you enjoy them!

These Harissa moroccan meatballs will freeze very well. If you like, when you make this recipe, you can make a little bit more than what the recipe calls for and have for future consumption. I didn’t double my batch this time around but next time I will. This is a great comfort food recipe to have more than once so making more sounds like a plan!

I paired the meatballs with some whole wheat couscous. The combo was just perfect. I also used some chopped fresh mint to sprinkle over the meatballs because I run out of cilantro. It was a nice distinct flavor that came from it. It is not essential to this dish so if you want to omit it you can. I thought it complimented the dish though.

Well let me know if you try these Harissa moroccan meatballs. If you are a meat eater, and like spicy food, you will love this dish.

Enjoy!

Harissa Moroccan meatballs8: Eatgood4life.comHarissa Moroccan meatballs9: Eatgood4life.com

This Mina Harissa red pepper sauce is truly fantastic. Natural and tasty above it all! You can use in many other different dishes. I know I will.

Harissa Moroccan meatballs3: Eatgood4life.comHarissa Moroccan meatballs2: Eatgood4life.com

Once the sauce is ready, still over medium heat, add the meatballs to the dutch pan and cook covered for about 10-15 minutes. Take the lid off and cook further for another 5 minutes or so. The top meatball picture shows the meat uncooked, the bottom one shows the meatballs already cooked. It was super yummy paired with some whole wheat couscous.

Harissa Moroccan meatballs

Disclaimer: This post is sponsored by Mina Harissa and it contains affiliate links. All opinions are 100% my own. Mina Harissa compensated me for the time spent developing and photographing this recipe. My sponsors help make this blog possible. The end :-)

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Harissa moroccan meatballs

Miryam's original recipe

Yield: 4-6 servings

Total Time: 35 minutes

Ingredients:

For the meatballs:

  • 2 lbs organic ground beef
  • 2 tbsp Mina Harrisa
  • 1/4 cup onion, chopped
  • 1 tsp celtic salt
  • 2 tsp cumin powder
  • 2 tsp cinnamon powder
  • 2 tsp cilantro
  • 1 tbsp fresh parsley, chopped, you can also use cilantro

For the sauce:

  • 1 lb canned chopped tomatoes
  • 1 fresh tomato, chopped
  • 2 tbsp Mina Harrisa
  • 1 onion, chopped
  • 2 tbsp olive oil
  • 3 garlic cloves, chopped
  • 2 tsp cumin powder
  • 2 tsps paprika
  • 1 oz fresh cilantro, chopped
  • 1 tsp celtic salt
  • 1 tbsp fresh mint, chopped, optional
  • 2 cups dried whole wheat couscous

Directions:

In a large bowl, with your clean hands, mix the meatball ingredients and make equal size meatballs.

On a dutch oven, over medium to high heat, heat  2 tablespoons of oil and add the meatballs. Brown them, and remove to a plate. Set aside. This should be a short process as you just want to brown the meatballs not cook them all the way through.

Add the chopped onion to the pan and cook for about 2 minutes. Add the garlic and cook further for about 30 seconds or just until fragrant. Add the fresh tomato, salt, spices and fresh herbs. Give it a stir and add the chopped tomatoes and Harissa sauce.

Add the meatballs and cooked covered for about 10-15 minutes. Take the lid off and cook further for another 5 minutes. If using, prinkle some mint over the meatballs and serve.

I actually paired it with some simple and plain whole wheat couscous.

Screen Shot 2013-10-16 at 10.52.43 PMNutrition facts calculated based on the recipe giving 5 servings. Calculations also include the couscous.


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27 comments

  1. This looks delicious! I’ll have to try making it sometime during the week. I love quinoa. Is it 2 cups of dry quinoa or two cups of cooked quinoa?

  2. Miryam, this was YUMMILICIOUS! I just made it for dinner and LOVED it. I’m a quinoa fan so really look forward to creative recipes using quinoa and this one tops the charts for me. Thanks so much for sharing :)

    • Oh superb, i am glad you liked it. I normally take this salad to gatherings and they always want the recipe. I think the using fresh herbs is what makes this salad so yummy. Thanks for stopping by and letting me know how the salad turned out for you :-)

  3. WoW! This looks fabulous! I’m surprised that mint is on the ingredient list. I will definitely have to try it! Thank you! Have a great day!

  4. mmmmhhh… Miryam, this looks awesome!!! The perfect summer salad after a long day at work (and lunch the next day ;)) Thanks for sharing!!
    xox Amy

  5. This looks fabulous Miryam! Love the use of mint to change things up. Your photos are stunning. :)

  6. Hi there Miryam !

    Another recipe WINNER ! Am bringing my 2nd batch of this to another summer gathering in less than a wk’s time !

    Made 2 adjustments:
    – used Amaranth grain this time instead of quinoa
    – added radishes and red pears

    Thank You !

    You are inspirational !

    Namaste,

    Kerry

  7. Concerned? 500 calories a serving or in total?

  8. Miryam, This looks like a really delicious salad. I like your idea of cooking quinoa in the rice cooker- I always do it stovetop but the rice cooker is awesome for this too I bet.

    It was so great meeting you at BlogHer Food this weekend! I’m excited to start following your blog! -Mallory

    • Hey Mallory, it was great to meet you too. I am sure we will be able to meet again since we live so close :-) Thanks for stopping by and I will be following you too!!

  9. This looks amazing. I am new to quinoa and only have found one or two recipes I like (and that my husband will eat). I definitely will be printing this out and giving it a whirl. My question is, in the rice cooker, do you set it on the white rice setting to cook? Thank you so much for your response! I’ll be checking back for new amazing recipes often!

    • I only have one setting on my rice cooker. Is kind of old fashion :-) but I will guess that the white rice setting will be sufficient bc brown rice tends to cook longer. Thanks for stopping by.

  10. If you are using a rice cooker how much water do you use for the 2 cups of quinoa?

  11. Hi if I am using a rice cooker and add 2 c. Quinoa so do I add 4 c . Of water ?

  12. I made this a few days ago to pack in my lunch that I take to work. I made the recipe as written (I added a chopped red bell pepper) even though I don’t usually like dill. Turns out I still don’t really like dill! Otherwise the salad is excellent and keeps me full all afternoon. I will try making it again with different herbs. Any suggestions for what to sub for the dill? I was thinking basil.

  13. Hi there! Just wondering if the carrot is raw or cooked. I use quinoa alot and I’m looking forward to trying this one :)

  14. Very colorful! All of these ingredients mixed together must be very delicious, Miryam!

  15. I added red pepper and cucumber and cut down to only 1 cup of Quinoa to help cut back on the calories. I also sometimes use lime juice instead of vinegar. It’s a yummy salad. Great idea to use a rice cooker.
    Thank you.

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