Harissa Minced Beef Meatballs

Harissa beef meatballs with almonds, dried apricots and finished with pomegranate molasses that can be cooked in the oven or in an air fryer.

Preparing these meatballs takes around 10 minutes, cooking them takes 12-15 minutes in an air fryer and around 20 minutes in an oven.

Moroccan-Influenced Minced Beef Meatballs

These North African-influenced harissa beef meatballs join an ever-growing list of meatballs from around the world on my site.

Unlike my Indian venison meatballs or Pork meatballs in a beer sauce, black pudding meatballs with a tomato sauce or my minted lamb meatballs in gravy, these do not come with a traditional sauce.

They get a final glaze of wonderfully sweet and sour pomegranate molasses. In many ways, I suppose that makes them similar to my Teriyaki meatballs.

Hidden away in a rather frugal 200g (7oz) of minced beef is a real surprise of glorious flavours and textures. You could also use it to stuff onions, as I do with my bacon-wrapped stuffed mushrooms and give them a pomegranate molasses glaze.

We get a fragrant, spicy background from harissa paste. I love this ingredient and use it in everything from my halloumi burgers to my harissa and garlic prawns.

We then get a sweet hit from apricots and a glorious texture from almonds!

Essentially classic flavours and textures of Moroccan cuisine, just with my "spin". I also have some Lebanese-influenced beef kofta kebabs with North African flavours.

Frequently Asked Questions

Is it best to cook these in an air fryer or in the oven?

I usually cook these in my air fryer unless I already have the oven on cooking something else. The air fryer does give a better crust and colour to the meatballs.

But if you cook them in the oven, you can give them a bit more colour by heating a pan over a high heat and searing them for a minute or two.

What sort of minced beef should I use?

Regular visitors will know that I am not one for fighting fat content in food, so often it is essential, and that is the case here.

Go for minced beef somewhere around 20% fat content. Fat adds both flavour and keeps your balls juicy!

Can I use a different type of meat?

Yes, the flavours here work particularly well with lamb, but you could use chicken or turkey too.

However, the latter two need cooking a little less, but ensure they reach 73°C or 165°F before serving.

What brand of harissa do you use?

I used to make these meatballs with Le Phare do Cap Bon harissa paste, but I have recently started making them with Belazu rose harissa. Both work really well!

Serving Suggestions

These North African-influenced harissa meatballs are wonderfully versatile; you could serve them with plain bulgur wheat or a classic tabbouleh salad.

They would also work wonderfully with both my roasted vegetable couscous and giant couscous salad.

Stuff them into a pita with a nice green salad and maybe a little of this yoghurt and tahini sauce, and you have a fantastic lunch!

But no need to stop there, make them a little smaller and cook them a little less, and you have wonderful nibbles.

Stick them with fancy cocktail sticks and hand them around at your next "soiree"!

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Air fryer or oven.
• Mixing bowl.
• Chopping board.
• Kitchen knife.
• A combination of weighing scales, measuring cups and spoons.
• Kitchen tongs.