Harissa Meatball Stew
Prep time: 
Cook time: 
Total time: 
Serves: 6
For the meatballs:
  • 2 lbs ground beef (you can use chicken or turkey too)
  • ¼ cup finely chopped onion
  • 2 garlic - grated
  • 2 tbsp chopped cilantro or mint
  • Salt and black pepper to taste
For the sauce:
  • 1 lb canned chopped tomatoes
  • 2 fresh tomatoes, quartered
  • 1 heap tbsp harissa paste
  • 2 onion, chopped
  • 2 green chili, sliced
  • 4 garlic cloves, chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp fennel powder
  • 1 tsp smoked paprika
  • a handful of fresh cilantro, chopped
  • 1 tbsp fresh mint, chopped, optional
  • 1 green pepper - sliced
  • 2 tbsp cooking cream
  • 3 tbsp olive oil
  • Salt to taste
  1. In a large bowl, mix the meatball ingredients and make equal size meatballs.
  2. In a dutch oven/pot, heat 2 tablespoons of olive oil and brown the meatballs in batches and set these aside once ready. This should be a short process as you just want to brown the meatballs.
  3. Add another tablespoon of oil to the pot and fry the chopped onion and green chilies for 5 minutes.
  4. Mix in the garlic and cook further for about 30 seconds or just until fragrant.
  5. Add in the harissa paste, cumin, coriander and fennel and cook for 2 minutes.
  6. At this point, you can add the smoked paprika, fresh tomatoes, canned tomatoes, 1 cup of water and salt.
  7. Once the gravy comes to a boil, add the meatballs. Cook for 10-15 minutes till gravy thickens.
  8. Mix in the peppers and cook for a further 5 minutes.
  9. Lastly add the cooking cream and sprinkle some cilantro/mint over the stew.
Recipe by Maya Kitchenette at https://mayakitchenette.com/harissa-meatball-stew/