Save to Pinterest A North African twist on pasta night: tender beef meatballs infused with warm spices like cumin and cinnamon, served over linguine with a silky, tangy harissa yogurt sauce. Flavorful, cozy, and a little fiery.
I first tried this recipe during a cozy family dinner, and the combination of creamy harissa sauce with juicy meatballs instantly became a crowd favorite in our household.
Ingredients
- Ground beef (400 g / 14 oz): Forms the base of the meatballs.
- Garlic (1 clove, minced): Adds punchy flavor.
- Ground cumin (1 tsp): Earthy, warm spice.
- Ground cinnamon (½ tsp): Subtle sweetness and a Moroccan touch.
- Smoked paprika (½ tsp): For smokiness.
- Chopped parsley (2 tbsp): Fresh herbal note.
- Salt and pepper: To taste.
- Olive oil (1 tbsp): For searing meatballs.
- Linguine or spaghetti (300 g / 10 oz): Pasta base.
- Salt for pasta water: Seasoning.
- Greek yogurt (150 ml / ⅔ cup): Makes the sauce creamy.
- Harissa paste (1–2 tbsp): Adds heat. Adjust amount to taste.
- Lemon juice (from ½ lemon): Tanginess for balance.
- Olive oil (1 tbsp): For the sauce.
- Salt: To taste in sauce.
- Chopped mint or parsley: For garnish.
- Extra harissa drizzle (optional): For serving and extra heat.
Instructions
- Prepare the meatballs:
- In a bowl, combine beef, garlic, spices, parsley, salt, and pepper. Form into 20–24 small meatballs.
- Cook the pasta:
- Boil linguine in salted water until al dente. Drain and reserve ½ cup pasta water.
- Sear the meatballs:
- In a large skillet, heat olive oil and brown meatballs on all sides. Cover and cook through, about 10 minutes. Set aside.
- Make the harissa cream:
- In a bowl, whisk yogurt, harissa paste, lemon juice, olive oil, and salt until smooth. Add a splash of warm pasta water to loosen, if needed.
- Assemble the dish:
- Toss cooked pasta with harissa cream. Top with meatballs and garnish with herbs and extra harissa if desired.
Save to Pinterest This meal brought everyone together & laughter filled our kitchen as we passed around extra harissa for those feeling brave.
Required Tools
Mixing bowl for meatballs and sauce, large skillet for searing, and a pot for pasta.
Allergen Information
Contains: gluten (pasta), dairy (yogurt)
Nutritional Information
Calories: ~570. Total Fat: 27 g. Carbohydrates: 46 g. Protein: 35 g per serving.
Save to Pinterest This Moroccan-spiced meatball pasta is wonderful served for weeknight dinners or festive gatherings alike.
Recipe FAQs
- → Can I use a different meat for the meatballs?
Yes, you can substitute lamb or turkey instead of beef for an alternative flavor and texture.
- → How spicy is the harissa cream?
Harissa adds moderate heat. Adjust the amount to control the spice level to your preference.
- → Is it possible to make this dish ahead?
You can prepare meatballs and sauce in advance. Reheat gently before serving and toss fresh pasta.
- → Which herbs work best as garnish?
Fresh parsley and mint both add color and freshness, beautifully complementing the warm spices.
- → Can I add vegetables to the dish?
Roasted zucchini and red pepper are great additions for extra texture and flavor.
- → Is this dish suitable for gluten-free diets?
Swap regular pasta for gluten-free noodles to make the meal gluten-free if needed.