Harissa Meatballs with Beans & Tomato

1. Brown the Meatballs: Heat the olive oil in a large sauté pan or shallow casserole over high heat. Add the meatballs and fry for 5–8 mins until browned. Scoop out and set aside.
2. Build the Flavour: Lower the heat, add the onion, garlic and carrot with a pinch of salt. Cook for 10 mins, stirring often, until softened. Return the meatballs to the pan, sprinkle in Shemin’s Harissa Spice Blend, and cook for 2 mins to toast the spices.
3. Simmer the Stew: Add the beans, chopped tomatoes and honey. Half-fill the tomato tin with water and add that too. Stir well, bring to a gentle simmer, cover, and cook for 20 mins.
4. Finish & Serve: Uncover and cook for another 10 mins, or until the meatballs are cooked through. Drizzle with olive oil and serve with natural yogurt, parsley, and your choice of sides.

Tips:

• Mix Up the Meatballs: This recipe works beautifully with beef, turkey, chicken, or plant-based meatballs – Shemin’s Harissa Spice Blend adds bold flavour to them all.
• Balance the Heat: Stir through a spoonful of natural yogurt or a squeeze of lemon at the end to mellow the spice and lift the flavours.
• Spice Swap Ideas: You can use any of Shemin’s Spice Blends in this recipe.
• Boost the Base: Add a little tomato purée when cooking for a richer, deeper sauce.
• Serving Suggestion: Serve with warm Shemin’s Indian Breads, fluffy couscous, or your favourite rice for a complete meal.