Harissa Meatballs with Whipped Feta is a tantalizing dish that brings together spicy harissa-infused meatballs with creamy whipped feta cheese. Harissa, a North African chili paste, adds a depth of flavor and a hint of heat to the tender meatballs, while whipped feta provides a cool and creamy contrast. This recipe is perfect as an appetizer, served with pita bread or as a main course over couscous or a salad. It’s a delightful blend of flavors and textures that will surely impress your family and guests.
Recipe: Harissa Meatballs with Whipped Feta
Ingredients:
For the Harissa Meatballs:
- 1 pound ground lamb or beef (or a mix of both)
- 2 tablespoons harissa paste
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- Olive oil, for cooking
For the Whipped Feta:
- 4 ounces feta cheese, crumbled
- 1/4 cup Greek yogurt or sour cream
- 2 tablespoons olive oil
- Zest and juice of 1/2 lemon
- Salt and freshly ground black pepper, to taste
For Serving:
- Fresh parsley or cilantro, chopped
- Pita bread or flatbread, for serving (optional)
Instructions:
- Make the Harissa Meatballs:
- In a large mixing bowl, combine the ground lamb or beef with harissa paste, breadcrumbs, chopped parsley, red onion, minced garlic, ground cumin, ground coriander, salt, black pepper, and egg.
- Mix together until well combined, but avoid overmixing which can make the meatballs tough.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
- Cook the Meatballs:
- Heat a drizzle of olive oil in a large skillet over medium-high heat.
- Add the meatballs in batches, making sure not to overcrowd the skillet. Cook for 4-5 minutes, turning occasionally, until browned on all sides and cooked through. Remove from the skillet and set aside.
- Make the Whipped Feta:
- In a food processor or blender, combine the crumbled feta cheese, Greek yogurt or sour cream, olive oil, lemon zest, and lemon juice.
- Blend until smooth and creamy. Season with salt and pepper to taste. If the mixture is too thick, you can add a little more olive oil or lemon juice to reach your desired consistency.
- Assemble and Serve:
- Spoon the whipped feta onto a serving platter or individual plates.
- Arrange the harissa meatballs on top of the whipped feta.
- Garnish with chopped parsley or cilantro.
- Optional Serving:
- Serve with warm pita bread or flatbread on the side for dipping and scooping up the whipped feta and meatballs.
Tips:
- Harissa paste can vary in spiciness, so adjust the amount according to your preference for heat.
- You can make the meatballs ahead of time and store them in the refrigerator until ready to cook.
- Leftover meatballs and whipped feta can be stored separately in airtight containers in the refrigerator for up to 3 days.
Variations:
- Substitute ground chicken or turkey for a lighter option.
- Add chopped mint or cilantro to the meatball mixture for added freshness.
- Serve the meatballs and whipped feta over a bed of couscous or quinoa for a complete meal.
Harissa Meatballs with Whipped Feta is a flavorful and satisfying dish that combines spicy, savory, and creamy elements into one delicious bite. Whether served as an appetizer or main course, this recipe is sure to impress with its bold flavors and elegant presentation!