Harissa Beef Meatballs Recipe
Crunchy almonds and sweet dried apricots are glorious surprises in these delicious and really simple beefy harissa meatballs with Moroccan influences.
Servings 2 Servings
Calories 643kcal
Ingredients
- 200 g Minced Beef 7oz
- 1 Small Onion 75g
- 50 g Dried Apricots ⅓-½ Cup
- 25 g Nibbed almonds ¼ Cup
- 1 tablespoon Harissa Paste
- ½ tablespoon Zaatar
- 1 Large Egg
- 30 g Breadcrumbs ¼ Cup
- ½ teaspoon Salt
- 50 ml Pomegranate Molasses 3 tablespoon plus 1 teaspoon
- Oil spray (or olive oil for cooking)
Instructions
- Dice the onion as finely as possible and add it to a bowl with the minced beef.
- Cut the dried apricots into a small 2-3mm (⅛") dice and add them to the bowl, with the almonds, harissa, zaatar and egg and mix well together.
- Using wet hands, form into 10 meatballs; they should be around 45g (1½oz) each.
Air Fryer Instructions:
- Place the meatballs in the basket of your air fryer, and spray with cooking oil.Cook for 8 minutes at 180°C or 350°F. Flip over the meatballs in the basket. Cook for a final 4 minutes at 200°C or 400°F.
- Serve drizzled with the pomegranate molasses.
Oven Instructions:
- Roll the meatballs in olive oil and place them on a roasting tray.
- Cook for 17-20 minutes at 220°C or 450°F on fan mode, roll the meatballs halfway through the cooking time.
- Serve drizzled with the pomegranate molasses.
You may need to add a little more colour to these meatballs if you cook them in the oven. Simply heat a frying pan over a high heat, add the meatballs and sear for a minute or two.
Video
Nutrition
Serving: 1 | Calories: 643kcal | Carbohydrates: 60g | Protein: 37g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 1051mg | Fiber: 6g | Sugar: 41g
