Harissa Chicken Meatballs Comfort Eating

STORY AND PHOTOGRAPHS BY RENÉE KOHLMAN

November’s grey skies and plummeting temperatures can make it a slog of a month to get through, but then I think of all the cozy comfort food I get to eat, and then the second-to-last month of the year doesn’t seem so bad.

While I tend to reach for rich and hearty soups, stews, and pastas, there’s just something about a plate of tasty meatballs that makes me so darn happy. Whether they’re simmered in an aromatic tomato sauce, glazed with sweet and sour goodness, or coated in a creamy mushroom sauce, I’m all inevery. Single. Time. My favourite version as of late is this recipe for chicken meatballs bathed in a spicy harissa sauce. Talk about flavour! The meatballs are super juicy and incredibly fragrant, and all you need is a little jar of harissa paste to make this meatball magic happen. If you’ve never cooked with harissa before, you’re in for a real treat.

So what exactly is harissa? The short answer is it’s a blend of hot peppers, various spices, and oil. The word harissa comes from Arabic, meaning “to crush”, “to grind, or puree”. It can be a paste, which in turn is the base for flavourful sauces, stews, and curries. Harissa is also a sauce which is used like a condiment in Libya, Tunisia, Morocco, and Algeria. Harissa ingredients vary from country to country, even neighbourhood to neighbourhood, but the base ingredients are hot peppers, garlic, salt, and olive oil. Next come the spice add-ins which can be anything from cumin, coriander, caraway, and perhaps even dried mint. The peppers used to make harissa are on the hot side, which makes it perfect for enhancing meat and fish dishes, or even adding a little oomph to sauces and couscous.

You can make your own harissa sauce (be sure to wear gloves when chopping hot peppers), or you can purchase a paste like I do. Harissa paste can be found in larger supermarkets, online, and in specialty grocery stores. Because the spice level can vary from brand to brand, I like to start with smaller amounts then increase if I need to.

I added harissa paste to both the meatballs and the sauce, but if you want to add to just one of these, that would be fine too. Ground chicken is the base for these meatballs but ground lamb or even turkey would work. The finely chopped dried apricots add sweetness and the toasted almonds add a pleasant crunch. Of course fresh herbs and plenty of garlic are a must as well. The rich tomato sauce has flavour for days, and I like to tuck in some chickpeas for extra protein and fibre. The dish is garnished with feta and I like to swirl a bit of yogurt in for a final flourish.

Served with buttered couscous and warm pita bread, this dish of meatballs is a warming hug of a feast. Winter may be coming, but we’ll always have meatballs!

Harissa Chicken Meatballs serves 4

500 g ground chicken

¾ cup breadcrumbs

1 onion, diced

1 large egg

¼ cup finely chopped dried apricots

¼ cup finely chopped toasted almonds

3 Tbs (45 mL) harissa paste, divided

2 Tbs finely chopped fresh mint

2 Tbs finely chopped fresh parsley

4 garlic cloves, minced

1 tsp ground cumin

1 tsp ground coriander

1 tsp salt

¼ tsp pepper

2 Tbs (30 mL) canola or olive oil

1 796 mL can crushed tomatoes

1 540 mL can chickpeas, rinsed and drained

1 Tbs (15 mL) pomegranate molasses

1 tsp granulated sugar

1 tsp salt

Plain yogurt, crumbled feta cheese, fresh mint, and parsley, for serving

1. In a large bowl, combine the ground chicken, breadcrumbs, half of the diced onion, the egg, apricots, almonds, 2 Tbs (30 mL) harissa paste, fresh herbs, half of the minced garlic, cumin, coriander, salt, and pepper.

2. Once combined, shape into 18-20 golf ball sized meatballs, placing them on a large tray.

3. Heat the oil in a large deep sided skillet or Dutch oven over medium heat. Add the meatballs and brown until golden all over, turning every 2 minutes, for about 8 minutes total. Depending on the size of your skillet, you may have to do this in batches. Remove from the skillet and place on a plate.

4. To the same skillet, add the remaining diced onion, and sauté for 3-4 minutes until translucent. Stir in the remaining garlic and cook for another minute until fragrant. Add the crushed tomatoes (rinse out the can with 1 cup (250 mL) water, the chickpeas, the remaining 1 Tbs (15 mL) of harissa paste, the pomegranate molasses, sugar, and salt.

5. Stir to combine and bring to a boil. Turn the heat down to low and simmer, covered, for 15 minutes.

6. Return the meatballs and any pan juices to the skillet and simmer uncovered for 12 minutes, until the meatballs are cooked through. Season to taste with salt and pepper. If you would like it spicier, add more harissa paste. Garnish with yogurt, feta cheese, fresh mint and parsley. Serve with warm pita, and buttered couscous.

Note:

Pomegranate molasses is syrupy with a hint of sweetness and a slight tartness. Look for it in the same places you’d find the harissa paste. If you can’t find it, you can replace it with honey or maple syrup mixed with lemon juice to provide the tangy note and thick sweetness, or use balsamic vinegar or glaze.