published Jan 16, 2023 If you love meatballs but are feeling a bit bored with the old “spaghetti and meatballs” routine, these spicy beef meatballs are just what you need. The recipe is super easy to make and is a great way to get acquainted with North African cuisine. You can make this recipe with either beef or pork. Personally, though, I think the secret is in the sauce. Deeply flavorful spice blends Garam Masala and Moroccan Harissa (Chili Paste) team up with sauteed shallots and silky smooth coconut milk to make a sauce that is a total magic carpet ride. These are not your grandmother’s meatballs! If you are looking for other meatball recipes, check out my Greek Lamb Meatballs , Kung Pao Asian Meatballs, or my Palestinian Fish Kofta Meatballs.
INGREDIENT NOTES AND SUBSTITUTIONS
Shallots – Cousins of the onion, shallots are milder and add a slightly sharp, slightly sweet taste. Onions can be used in their place if necessary. Garlic – Brings sharp, pungent, and zesty flavor to the meatballs and the sauce. Meat – This recipe can be made with either ground beef or ground pork. If you are sticking to beef meatballs, I recommend using ground chuck. Its higher fat content helps the meatballs keep their shape. Garam Masala – This classic aromatic spice blend brings a sweet earthiness and warmth to the mix. Cilantro – Adds a bright and peppery pop of freshness. Salt & Pepper – This dynamic duo enhances the entire flavor profile. Oil – A high quality vegetable oil is needed to brown the meat. Harissa Paste – This spicy red chili paste made from chili peppers, bell peppers, and paprika delivers a nice dose of heat. Coconut Milk – Adds volume and just the right amount of creamy richness to the sauce.
HOW TO MAKE BEEF MEATBALLS
Do Beef Meatballs Have to Be Cooked All The Way Through?
Make sure that your meatballs get browned on all sides before going in the sauce to lock in the flavor and kick start the cooking process. The meatballs are then transferred to simmer in the sauce, where they will finish cooking. They are safe to eat when the internal temperature reaches 165 degrees F. If you don’t have a meat thermometer on hand, simply cut open one of the meatballs and check for doneness.
Why Are My Beef Meatballs Falling Apart?
Since this spicy Tunisian meatballs recipe is free from breadcrumbs, eggs, and dairy, you may worry about your meatballs falling apart. No worries — a few simple tricks will help keep the operation together! First of all, keep the meat as cold as possible throughout the process. The refrigerator is your friend here. This helps keep the fats solid, which helps hold the meatballs together. For the same reason, work quickly when forming the meatballs, periodically dipping your hands in cold water as you work. Be sure to make well-formed, tightly-packed balls. Simmering the beef meatballs for too long in the sauce is another way to end up with mushy meatballs, so keep an eye on your timer.
What Should I Serve With Beef Meatballs?
These spicy Tunisian meatballs make a great potluck appetizer by themselves and also make a deliciously satisfying meal. I recommend serving them on top of steamed rice, quinoa, couscous, or even mashed potatoes. For side dishes, I like to pair them with a garden salad or a chilled salad like this Chilled Moroccan Carrot Salad.
