North African Meatballs
Dive into the bold, aromatic flavors of North Africa with these irresistible North African Meatballs! Made with a blend of ground beef or lamb, warm spices like cumin, coriander, cinnamon, and a burst of heat from harissa paste, these meatballs are simmered to perfection in a rich, spiced tomato sauce. The addition of fresh parsley and garlic enhances their depth, while a garnish of vibrant cilantro adds a fresh finishing touch. Perfectly suited for serving over fluffy couscous, alongside steamed rice, or with crusty bread to soak up every drop of the luscious sauce, this recipe is both comforting and exotic. With a quick prep time and robust flavors, it's an ideal dish for weeknight dinners or impressing guests with a taste of North African cuisine.
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Recipe Information
Ingredients
- 500 g Ground beef or lamb
- 60 g Breadcrumbs
- 1 Egg
- 3 Garlic cloves, minced
- 15 g Fresh parsley, chopped
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Paprika
- 1 tbsp Harissa paste
- 400 g Canned crushed tomatoes
- 250 ml Chicken or vegetable stock
- 2 tbsp Olive oil
- 1 Onion, finely chopped
- 0.5 tsp Ground cinnamon
- 1 tsp Salt
- 0.5 tsp Black pepper
- 10 g Fresh cilantro, for garnish
Instructions
In a large mixing bowl, combine the ground meat, breadcrumbs, egg, half of the minced garlic, parsley, ground cumin, ground coriander, paprika, 0.5 tsp of salt, and 0.25 tsp of black pepper. Mix thoroughly until all ingredients are well incorporated.
Using clean hands, shape the meat mixture into small, golf ball-sized meatballs. Place them on a plate or tray and set aside.
Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat. Add the meatballs in batches, cooking for 2-3 minutes on each side until browned. Remove the meatballs from the pan and set them aside. They do not need to be fully cooked at this stage.
In the same pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-5 minutes, stirring often, until softened.
Add the remaining minced garlic, ground cinnamon, and harissa paste to the pan. Cook for 1-2 minutes until fragrant.
Pour in the canned crushed tomatoes and chicken or vegetable stock. Stir to combine and bring the sauce to a simmer.
Return the meatballs to the pan, nestling them into the sauce. Cover the pan with a lid and let the meatballs cook in the sauce for 15-20 minutes on low heat, or until they are cooked through and the sauce has thickened slightly.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped cilantro and serve hot over couscous, rice, or with crusty bread.
Nutrition Facts
Calories |
2059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.9 g | 183% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 5416 mg | 235% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 27.4 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 401 mg | 31% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3350 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
