Moroccan Meatballs (with Harissa)

All the heat of harissa and cumin in these turkey meatballs cooked in an aromatic tomato sauce.

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Ingredients

SAUCE
CUSTOMS

Preparation Method

  1. Heat some oil in a large pan or frying pan and add the chopped garlic. Fry for a few seconds without burning.
  2. Add the tomato paste, harissa and cumin and let them release their aroma, stirring.
  3. Add the crushed tomato, water and salt, stir and cover. Cook for about 20 minutes over a low heat.
  4. Meanwhile, make the meatballs: mix the meat, salt, cumin, harissa, egg yolk and chopped parsley.
  5. Wet your hands with water and shape the meatballs. If the mixture starts to stick to your hands, rinse them again with water.
  6. Put enough oil in a non-stick frying pan to cover the bottom and quickly fry the meatballs on both sides until they turn colour.
  7. Transfer the meatballs into the tomato sauce, wrapping them well, cover and cook for 10 minutes over a low heat.
  8. To serve, sprinkle with chopped parsley and toasted sliced almonds.
  9. Serve with couscous, pasta or purée.
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