Go Back
Print

Harissa Meatballs

These are really easy to make and do have a little bit of heat. Use less Harissa paste if you wish…………or more.

Grinding cumin seeds brings out a different fresher flavour vs purchased ground cumin.

The Lemon Yogurt Sauce will bring the flavors together and cool them down.

Course Entertaining, Main Course
Cuisine Middle Eastern
Keyword Cumin Seeds, Hamburger, Harissa Paste

Ingredients

  • 2 lb. (908 gr) hamburger
  • 3 TBSP whole cumin seeds ground
  • 1 tsp. salt
  • 2 TBSP (30 gr) Harissa paste (10.7 CHO/100gr) 3.2 CHO

TOTAL CHO 3.2 CHO

  • 19 MEATBALLS 50 GR EACH
  • 3.2 CHO DIVIDED BY 19 MEATBALLS = .168 CHO EACH

Instructions

  1. Pre heat oven to 450.
  2. Line a baking sheet with parchment.
  3. Grind cumin seeds with a mortar and pedestal or spice grinder.
  4. Mix hamburger, cumin seeds, salt and Harissa paste.
  5. With a 2 TBSP cookie scoop, make meatballs: each 50 grams.
  6. Cook for 20 minutes.
  7. Meatballs can be served immediately or bring to room temperature and serve later. Refrigerate for up to 2 days or freeze.