Moroccan Meatballs in Harissa Sauce

Alright. 

Moroccan Meatballs in harissa and cured lemon sauce with Swiss Chard and Carrots.

I love meatballs. I love them. They are delicious. They are filling. They are heartwarming. They are versatile. And when we were watching Master Chef Israel, Season 7, and the season winner killed it in the finale with some Moroccan Meatballs, I knew I had to make the recipe.

As I've written in a previous post, in order to make the sauce for this, I had to make my own Harissa and Cured Lemons - you can make your own with the recipes I've posted, or you can buy some at your local store.

Meatballs in spicy harissa sauce

But beyond the meatballs in this specific sauce, I've adapted them to other sauces. What is unique about these meatballs is that they are lightly floured in corn meal. It allows for the sauce to really soak in and adds an extra level of comfort to the dish. In addition, I make these meatballs with potato instead of breadcrumbs. Breadcrumbs dry a meatball out. A potato gives it an airy feel that you've never experienced before. I'm telling you - try it.

You can feel free to fry the meatballs without the cornmeal - they are still delicious. And if you're not using the cornmeal, you can also throw them in the sauce without pre-frying them.

I'm telling you - versatile.

In terms of herbs to put in - if you're making a greek style meal, use dill and parsley. If you're making Mexican flavors, throw in some cilantro instead of the spearmint. If you want an Italian flavor - put in basil instead of the mint.

Ingredients:

Meatballs:

0.5 kg mince meat

1/3 cup parsley, chopped

1/4 cup mint (nana), chopped

1 small, white potato - peeled and pured

4 cloves garlic - chopped

1/2 tsp cinammon

1/2 tsp nutmeg

1/4 tsp black pepper

1 tsp sea salt

1.5 cups corn meal 

Sauce:

4 tbsp harissa

2 tbsp pureed cured lemons

1 package swiss chard - stems chopped, leaves chopped - separated.

3 carrots - chopped

5 cloves garlic - chopped

2 tbsp sweet paprika

1 tsp salt

1/4 cup lemon juice

Meatballs in Harissa Sauce

How to make it:

Meatballs:

1. In a food processer, puree your potato, parsley, mint and garlic. 

2. In a large bowl, combine your pureed herbs and potato with your minced meat. Add spices and mix well. Place in fridge to cool for 30 min.

3. Pour your corn meal in a bowl.

4. Heat 2 tbsp oil in a large pan. 

5. Roll your meat into small balls (approx half the size of your fist). Roll each meatball in the corn meal so it is lightly covered. Fry in oil in pan - on each side. It should get slightly crispy on the outside. 

6. Once fried, place on a plate covered in paper towels to soak up any extra oil.

7. Once you're done frying all of your meatballs, set aside and start on your sauce.

Sauce: 

1. Heat 2 tbsp oil in a deep pan. 

2. Saute garlic and the stems of your swiss chard for approx. 3-5 min (until your swiss chard stems start looking transparent). 

3. Add in chopped carrots and sautee for another 2 min.

4. Add in the chopped swiss chard leaves. Mix well. 

5. Add your harissa, cured lemons and spices. Saute for another 2 min. 

6. Add two cups of water and mix. Once the mixture starts to boil, add in your meatballs.

7. Cover meatballs at least 3/4 way with water and cover the pan. Let simmer together for 30 min. Check every 10 min to make sure there's enough water.

8. Serve on white rice and enjoy

Meatballs in a different sauce - with chickpeas. They're so versatile!