Harissa meatballs with a vibrant feta topping are delicious and super versatile, making them perfect for a casual weeknight dinner or a Mediterranean-style mezze spread with warm pita and tahini yogurt sauce. They’re also an easy way to stay on top of weekly meal prep. If you love these flavors, be sure to try my harissa chicken bowls.
What is Harissa?
Harissa is a staple I always keep on hand. The North African chili paste has a smoky, slightly spicy flavor thanks to roasted red peppers, garlic, and warm spices. The heat is gentle and warming rather than spicy, and since store-bought harissa ranges from mild to medium, it’s easy to find a brand that suits your taste.
It’s also one of the easiest ways to add bold flavor to recipes like harissa dip, beef and chickpea stew, harissa carrots, and juicy meatballs, of course!
Key Ingredients
This easy harissa meatball recipe delivers big flavor with very little work. Here’s what you need to get started.
- Harissa: Homemade or store-bought harissa paste gives the meatballs their signature smoky, slightly spicy flavor. I recommend tasting the paste first so you can decide how much you want to include.
- Oil: Mixing olive oil into the meatball mixture keeps them juicy and makes them easier to shape.
- Egg: An egg helps bind the ingredients together so the meatballs hold their shape as they cook.
- Onions: Yellow or Vidalia onions work best. Their natural sweetness balances the smoky heat of the harissa perfectly.
- Garlic: Use fresh garlic cloves to flavor the meatballs and the feta cheese topping.
- Parsley: Chopped fresh parsley brightens the meatballs and adds a pop of color to finish the dish.
- Spices: A warm blend of kosher salt, coarse black pepper, cumin powder, paprika, and ground ginger rounds out the flavor of the ground chicken mixture.
- Ground Meat: I use ground chicken for a lighter option, but ground turkey works just as well. You can also swap in ground beef or lamb for a more traditional harissa meatballs.
Additions and Substitutions
- Experiment with mix-ins. Add chopped dates, crumbled feta, or panko bread crumbs to the meatball mixture for extra flavor.
- Swap the herbs. Replace the parsley with fresh dill, cilantro, mint, or a combination of fresh herbs.
Equipment
Mix the meatball ingredients by hand, or use a food processor or stand mixer fitted with a paddle attachment to make things easier. Whatever you use, don’t overmix or you’ll end up with dense meatballs.
How to Make Harissa Meatballs
The full recipe with measurements is in the recipe card below.
Step 1: In a large bowl, whisk together 2–4 tablespoons harissa paste, olive oil, egg, onion, garlic, parsley, kosher salt, black pepper, cumin, paprika, and ground ginger until well combined.
Step 2: Add the ground chicken to the harissa mixture and knead to combine. Cover and refrigerate for 30 minutes.
Step 3: Preheat the oven to 400°F (204°C) and combine the crumbled feta, olive oil, chopped parsley, and minced garlic in a small bowl. Set it aside.
Step 4: Remove the meatball mixture from the refrigerator. Lightly oil your hands, then roll the mixture into 1–1½-inch meatballs.
Step 5: Arrange the meatballs on a rimmed baking sheet lined with parchment paper. Bake for 18–22 minutes, flipping halfway through. Switch the oven to broil and sear for 2–3 minutes until browned.
Step 6: Transfer the meatballs to a serving platter or individual plates and spoon the feta-parsley mixture over the top.
Methods for Cooking the Meatballs
Pan-searing the meatballs keeps the meal a one-pan dish and caramelizes the meatballs for even more flavor. If you prefer a hands-off approach but don’t want to bake the meatballs, you can cook them in an air fryer.
Warm oil in a saute pan over medium heat. Add a layer of meatballs and cook for 2-3 minutes over medium-high heat, rotating them to sear evenly on all sides. Reduce the heat and continue cooking for 10-20 minutes, depending on the size of the meatballs. Set the cooked meatballs aside, and repeat with the uncooked meatballs.
Preheat the air fryer to 400℉ (204℃). Add the meatballs to the air fryer basket in a single layer. Cook the meatballs in batches for 10-15 minutes, flipping them halfway through.
Expert Tips
- Mix gently. Combine the meatball ingredients until incorporated. Overmixing can lead to dense, tough meatballs.
- Chill before shaping. Refrigerate the meatball mixture for about 30 minutes to help the meatballs hold their shape while cooking.
- Uniformly roll the meatballs. Try to keep the meatballs the same size to ensure they cook evenly and finish at the same time.
- Don’t overcrowd the baking tray. Avoid placing the meatballs too close together. Overcrowding will cause them to release moisture and steam rather than roast.
If you enjoy harissa meatballs, try one of these meatball recipes next!
Ways to Serve Harissa Meatballs
Spoon the harissa meatballs and feta topping onto a plate with pearl couscous or fluffy basmati rice. Pair them with warm pita or flatbread, a simple cucumber tomato salad, or roasted veggies like turmeric roasted cauliflower, carrots, or crispy roasted potatoes. Round out the meal with tzatziki, labneh, Greek yogurt, or a garlic yogurt sauce to spoon over the top.
Turn the meatballs into an easy bowl by pairing them with sumac onions or biwaz, sautéed or roasted vegetables, fresh salad greens, and a dollop of tzatziki to bring everything together.
The harissa chicken meatballs can also be tucked into a pita or served mezze-style with butter bean hummus, whipped feta, zaalouk, marinated olives, and air fryer pita chips.
What To Do With Leftovers
- Refrigerate: The harissa meatballs taste even better the next day! Store the leftover meatballs in an airtight container for 3-4 days.
- Freeze: Let the dish cool, then transfer it to a freezer-safe container or bag. Freeze the meatballs for 2-3 months.
- Thaw: Defrost the frozen meatballs in the refrigerator overnight.
- Reheat: Gently warm the meatballs on the stovetop or in the oven to keep them juicy.
Frequently Asked Questions
Can I make the meatballs ahead of time?
When it’s time to cook, remove the pre-cooked meatballs from the refrigerator and let them come to room temperature. You can warm them in a large skillet or baking sheet in the oven. Then, finish with a spoonful of the feta cheese and parsley topping.
Where to buy harissa paste?
You can usually find popular brands like Mina harissa in regular grocery stores, or visit local Middle Eastern and Greek stores, or specialty shops like Trader Joe’s, Whole Foods, and Sprouts Market.
How spicy are harissa meatballs?
It’s easy to control the heat of the meatballs by tasting the harissa sauce before mixing everything. Some brands are mild and smoky, while others are spicier.
More Moroccan-Inspired Recipes:
Harissa Meatballs
- Small Bowl
- 2-4 tablespoons harissa paste
- 1 tablespoon olive oil
- 1 large egg
- ½ yellow onion, finely diced
- 2 garlic cloves, minced
- ⅔ cup fresh parsley, finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground ginger
- 1 pound ground chicken
- 3 ounces feta cheese in brine, crumbled
- 2 tablespoons extra-virgin olive oil
- ⅓ cup fresh parsley, finely chopped
- 1 garlic clove, minced
- ½ teaspoon fresh lemon juice
- In a large bowl, whisk together 2–4 tablespoons harissa paste, olive oil, egg, onion, garlic, parsley, kosher salt, black pepper, cumin, paprika, and ground ginger until well combined.
- Add the ground chicken to the harissa mixture and knead to combine. Cover and refrigerate for 30 minutes.
- Preheat the oven to 400°F (204°C) and combine the crumbled feta, olive oil, chopped parsley, and minced garlic in a small bowl. Set it aside.
- Remove the meatball mixture from the refrigerator. Lightly oil your hands, then roll the mixture into 1–1½-inch meatballs.
- Arrange the meatballs on a rimmed baking sheet lined with parchment paper. Bake for 18–22 minutes, flipping halfway through. Switch the oven to broil and sear for 2–3 minutes until browned.
- Transfer the meatballs to a serving platter or individual plates and spoon the feta-parsley mixture over the top.
- Mix gently. Combine the meatball ingredients until incorporated. Overmixing can lead to dense, tough meatballs.
- Chill before shaping. Refrigerate the meatball mixture for about 30 minutes to help the meatballs hold their shape while cooking.
- Uniformly roll the meatballs. Try to keep the meatballs the same size to ensure they cook evenly and finish at the same time.
- Don’t overcrowd the baking tray. Avoid placing the meatballs too close together. Overcrowding will cause them to release moisture and steam rather than roast.