This post may contain affiliate links, please see the privacy policy for details.
There’s nothing boring about meatballs when you bring bold flavors to the table. These harissa meatballs are tender, juicy and loaded with rich spices that wake up every bite. They’re roasted to lock in flavor, then slowly braised in a vibrant tomato-based sauce that’s infused with smoky paprika and fragrant harissa. Topped with a creamy, minty yogurt sauce, this dish is great for dinner guests, meal prep or just spicing up your usual routine with something a bit different.
Why You’ll Love It
Harissa meatballs are packed with warm spices, roasted for flavor and then braised in a bold tomato sauce. Farro and a cooling yogurt sauce finishes the dish perfectly.
Big flavor payoff: Harissa, cumin and paprika bring bold, layered heat and aroma to the dish.
Versatile serving options: You can serve the meatballs over farro, rice or couscous, depending on what’s in the pantry.
Tender and juicy: The yogurt and breadcrumb base keeps every meatball soft and moist.
Perfect for meal prep: These reheat beautifully and taste even better the next day.
Fancy but easy: They look impressive, but the steps are totally doable for home cooks.
Also try Swedish meatballs, Mississippi meatballs, marry me chicken meatballs shawarma chicken rice skillet, meatballs and gravy, and Italian meatballs.
Harissa Meatballs with Mint Yogurt Sauce Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Greek yogurt: Keeps the meatballs tender and moist. Regular plain yogurt works in a pinch but Greek yogurt gives a thicker, creamier texture.
Whole milk: Adds creaminess and helps soften the breadcrumbs.
Harissa paste: A North African chili paste that brings smoky heat. Find harissa paste in Middle Eastern markets or the ethnic food aisle at the grocery store. (Or online!)
Panko breadcrumbs: Helps bind the meatballs while staying light.
Egg: Binds everything together.
Gelatin: Locks in moisture and gives the meatballs a better texture.
Garlic: Adds depth to both the meatballs and the yogurt sauce. Fresh garlic is best. You can also add a pinch of garlic powder if liked.
Paprika: Gives a sweet, smoky warmth.
Ground cumin: Earthy and aromatic, balances the heat.
Ground cinnamon: Adds a subtle sweetness that pairs with the harissa.
Ground beef: The base of the meatballs, flavorful and meaty.
Olive oil: Used for both sautéing and adding richness to the yogurt sauce.
Yellow onion: Builds the flavor base for the sauce.
Crushed tomatoes: Forms the base of the braising sauce.
Honey: Balances the acidity in the tomato sauce.
Fresh mint leaves: Brightens the yogurt sauce with a cool, fresh flavor.
Lemon juice and zest: Adds acidity and brightness to the yogurt sauce.
Optional grains and herbs: Farro makes a hearty base and herbs add a final burst of flavor.
Salt and black pepper: Seasonings to add flavor.
How to Make Harissa Meatballs
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Preheat the oven: Preheat the oven and gather your ingredients.
Make the panade: Mix breadcrumbs, yogurt, milk and harissa into a smooth paste, in a large mixing bowl.
Prepare the meatball mix: Whisk in egg, dissolved gelatin, garlic and spices. Add beef and gently combine.
Shape and roast: Roll into 2-inch balls and roast on a sheet pan until browned.
Start the sauce: Sauté onions in oil, then stir in garlic and spices.
Add tomatoes and simmer: Mix in tomatoes, harissa, honey, salt and pepper. Simmer over medium heat until thickened.
Braise the meatballs: Add roasted meatballs to sauce, cover and braise until tender.
Make the yogurt sauce: Combine yogurt, oil, mint, garlic and lemon juice and zest in a small bowl.
Serve: Spoon meatballs over cooked farro and top with yogurt sauce and fresh herbs like fresh dill or parsley, if liked.
Substitutions and Variations
Gluten free option: Use gluten free panko or crushed rice crackers.
Try a different ground meat: Try ground lamb, ground chicken, ground turkey or a mix of more than one kind of meat. Chicken meatballs or turkey meatballs offer a lighter flavor.
Swap the grain: Serve over cooked rice, pearl couscous or cauliflower rice.
Dairy free version: Use a dairy-free yogurt alternative for both sauces.
Less heat: Use mild harissa and reduce the amount if you’re spice sensitive.
No gelatin on hand? Substitute an extra tablespoon of milk in the breadcrumb mixture to maintain the tenderness of the meatballs.
Yogurt sauce swap: You might like to make tzatziki to pair with this dish.
Add a smoky flavor: A few drops of liquid smoke would add a touch of smokiness.
Serving Suggestions
Appetizers: Start your meal with chicken gyros.
Side dishes: The meatballs are delicious paired with farro. Rice, couscous or even mashed potatoes are great alternatives to the farro, if you prefer one of those, or you could whip up a harissa meatball pasta bake! You might also like roasted veggies like roasted cauliflower or roasted peppers. Feta cheese is also a tasty side, perhaps paired with chopped dates and tender bell peppers for a sweet/salty contrast. Honeycomb bread is another yummy option.
Dessert: Finish with this sticky, delicious baklava crinkle or perhaps some blueberry cheesecake ice cream.
How to Store
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: If you have extra, freeze the meatballs in their sauce. However, skip freezing the yogurt sauce, as it’s best made fresh each time to maintain its creamy texture.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm the meatballs back up in a pan on the stove or in the microwave.
Top Tips
Make a smooth panade: Let the breadcrumbs mixture (“panade”) sit long enough to soften fully. This ensures the meatballs stay moist and tender, even after cooking.
Don’t overwork the meat mixture: Gently mix the ingredients to prevent the meatballs from becoming dense. Overworking can affect the texture.
Pre-roast for flavor development: Browning the meatballs in the oven before braising locks in juices and adds a rich, roasted flavor to the final dish.
Save time with a food processor: Finely chopping onions by hand can be time-consuming. Use a food processor to speed up the prep while achieving a consistent size, which helps them cook evenly.
Toast spices in the sauce: Sautéing paprika and cumin with the onions and garlic enhances their flavor, giving the sauce a deeper, aromatic profile.
Use oiled hands for shaping meatballs: This prevents the meat mixture from sticking.
Let the sauce simmer: This gives the flavors time to meld before adding meatballs.
Braise for tender meatballs: Don’t worry if the meatballs aren’t fully cooked after roasting. The braising step finishes cooking them while making them exceptionally tender and flavorful.
Optional finishing touch: After braising, consider turning on the broiler for a few minutes. This gives the dish a beautifully browned finish, but be sure to keep a close eye to prevent burning.
Taste and adjust seasoning: Harissa and tomatoes can vary in saltiness. Taste the sauce before serving and adjust the salt level to your liking. You can use kosher salt or sea salt.
Garnish with herbs: A sprinkle of parsley or dill right before serving adds freshness and color.
Harissa Meatballs FAQs
It’s usually a blend of roasted red peppers, chili peppers, garlic, oil and spices like cumin or coriander.
Yes, shape them and refrigerate up to 24 hours before cooking.
Toast it in a dry pan until fragrant, rinse under cool water and cook in a quart of simmering water for 9 to 10 minutes until tender but still slightly chewy. Drain it thoroughly and spread it on a baking sheet to cool. This method ensures the grains stay separate and prevents them from turning mushy.
Harissa Meatballs with Mint Yogurt Sauce Recipe
Harissa Meatballs
Equipment
- Microplane or Citrus Zester
- Grill Rack
- Cookie Scoop 2-Ounce or ¼-Cup
- Dutch Oven or Braising Pan
Ingredients
For the Meatballs
- ¼ Cup Greek yogurt, full fat
- 3 Tablespoons whole milk
- 1 Tablespoon harissa paste, spicy or mild
- ¾ Cup panko breadcrumbs
- 1 egg
- ½ Teaspoon gelatin, dissolved in 1 Tablespoon water
- 3 Cloves garlic, peeled and minced
- ¾ Teaspoon sea salt
- 1 Teaspoon ground paprika
- ½ Teaspoon ground cumin
- ⅛ Teaspoon ground cinnamon
- 1 Pound ground beef, I used lean 85/15
For the Braising Sauce
- 2 Tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 Cloves garlic, minced
- 1 Teaspoon ground paprika
- ½ Teaspoon ground cumin
- 1 Can crushed tomatoes, 28-Ounce
- 1 Tablespoon harissa paste
- ½ Teaspoon salt
- ¼ Teaspoon black pepper, freshly ground
- 1 Tablespoon honey
For the Yogurt Sauce
- ¾ Cup Greek yogurt, full fat
- 3 Tablespoons olive oil
- 2 Tablespoons mint leaves, freshly minced
- 1 Clove garlic, peeled and minced
- juice and zest of ½ lemon
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 450°F.
Make the Panade
- Combine the breadcrumbs, yogurt, milk, and harissa in a large bowl.
- Let the mixture sit, mashing occasionally with a fork, until a smooth paste forms, about 10 minutes.
- Line a baking sheet with parchment paper and place a grill rack over the top.
- Spray with nonstick spray and set aside.
Prepare the Meatballs
- Into the breadcrumb mixture, whisk in the egg, dissolved gelatin, garlic, salt, paprika, cumin, and cinnamon.
- Add the ground beef and use your hands to combine without overworking.
- Use a ¼-cup scoop to measure and roll the mixture into 2-inch balls with oiled hands. You should have about 12 meatballs.
- Place them on the prepared rack.
Roast the Meatballs
- Roast the meatballs in the preheated oven for about 20 minutes, turning the tray halfway through, until deeply browned.
- While the meatballs roast, heat a braising pan or Dutch oven over medium heat.
Prepare the Braising Sauce
- Add the olive oil and then the onions.
- Sauté for 6 to 8 minutes, until softened and lightly browned.
- Add the garlic, paprika and cumin, stirring constantly for 1 minute.
- Add the crushed tomatoes, harissa, honey, salt, and pepper.
- Bring the mixture to a simmer, then reduce the heat to low and keep warm.
Combine the Meatballs and Sauce
- Once the meatballs are done, remove them from the oven and reduce the oven temperature to 300°F.
- Add the meatballs to the braising pan, ensuring they are covered with the sauce.
Braise the Meatballs
- Cover the pot and transfer it to the oven.
- Braise for 50 to 60 minutes, until the meatballs are tender and the sauce has thickened.
Make the Yogurt Sauce
- Mix together the yogurt, olive oil, mint leaves, garlic, lemon juice, and lemon zest.
- Taste and add salt as needed.
Serve and Enjoy
- To serve, spoon the meatballs over cooked farro.
- Top with yogurt sauce, extra harissa and/or fresh herbs if liked.
Notes
Don’t overwork the meat mixture: Gently mix the ingredients to prevent the meatballs from becoming dense. Overworking can affect the texture.
Pre-roast for flavor development: Browning the meatballs in the oven before braising locks in juices and adds a rich, roasted flavor to the final dish.
Save time with a food processor: Finely chopping onions by hand can be time-consuming. Use a food processor to speed up the prep while achieving a consistent size, which helps them cook evenly.
Toast spices in the sauce: Sautéing paprika and cumin with the onions and garlic enhances their flavor, giving the sauce a deeper, aromatic profile.
Use oiled hands for shaping meatballs: This prevents the meat mixture from sticking.
Let the sauce simmer: This gives the flavors time to meld before adding meatballs.
Braise for tender meatballs: Don’t worry if the meatballs aren’t fully cooked after roasting. The braising step finishes cooking them while making them exceptionally tender and flavorful.
Optional finishing touch: After braising, consider turning on the broiler for a few minutes. This gives the dish a beautifully browned finish, but be sure to keep a close eye to prevent burning.
Taste and adjust seasoning: Harissa and tomatoes can vary in saltiness. Taste the sauce before serving and adjust the salt level to your liking. You can use kosher salt or sea salt.
Garnish with herbs: A sprinkle of parsley or dill right before serving adds freshness and color.
Nutrition
This recipe brings something special to the table without being too complicated. Between the bold spices, tender meatballs, rich tomato sauce and refreshing yogurt topping, these harissa meatballs hit every note with their delicious flavors. You can make it ahead, play with the spice level or switch up the grain to suit your taste. Instead of your go-to frozen meatballs for weeknight dinners, these are rich-flavored, fresh-tasting and wonderfully simple to make.
Other Recipes to Try
