# What You Need:
→ Meatballs
01 - 14 oz ground beef
02 - 1 clove garlic, minced
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon ground cinnamon
05 - 1/2 teaspoon smoked paprika
06 - 2 tablespoons chopped parsley
07 - Salt and freshly ground black pepper to taste
08 - 1 tablespoon olive oil, for searing
→ Pasta
09 - 10 oz linguine or spaghetti
10 - Salt for boiling pasta
→ Harissa Cream Sauce
11 - 2/3 cup Greek yogurt
12 - 1 to 2 tablespoons harissa paste, to taste
13 - Juice of 1/2 lemon
14 - 1 tablespoon olive oil
15 - Salt to taste
→ Garnish
16 - Chopped mint or parsley
17 - Extra harissa paste, for drizzling (optional)
# Directions:
01 - Combine ground beef, minced garlic, cumin, cinnamon, smoked paprika, chopped parsley, salt, and pepper in a mixing bowl. Mix until incorporated and form into 20 to 24 evenly sized meatballs.
02 - Bring a large pot of salted water to a rolling boil. Add linguine and cook until al dente. Drain and reserve 1/2 cup of cooking water.
03 - Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides, then cover skillet and cook until meatballs are cooked through, approximately 10 minutes. Set aside.
04 - Whisk Greek yogurt, harissa paste, lemon juice, olive oil, and salt together in a bowl until silky and smooth. If sauce is too thick, incorporate a splash of reserved warm pasta water until desired consistency is achieved.
05 - Toss drained pasta with harissa cream sauce. Arrange meatballs over pasta and garnish generously with chopped herbs. Drizzle additional harissa paste, if desired, before serving.
