Baked Harissa Meatballs with Feta and Tomato
A warming one-pan dinner of smoky harissa-spiced meatballs baked in a rich tomato sauce with tangy feta. It is ideal for an easy weeknight meal that feels hearty and full of bold…
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Servings: 4 | Prep: 20 min | Cook: 35 min | Total: 55 min
Tags: baked, feta, harissa, meatballs, one-pan, smoky
Ingredients
- 500.0 g beef mince (Use 10–15% fat for tender meatballs.)
- 1.0 onion (Finely chopped; divide between meatballs and sauce.)
- 4.0 garlic cloves (Minced; divide between meatballs and sauce.)
- 2.0 tbsp harissa paste (Use rose harissa for a slightly sweeter heat if preferred.)
- 2.0 tsp ground cumin (Adds earthy warmth.)
- 2.0 tsp smoked paprika (For smoky depth.)
- 1.0 tsp dried oregano (Or use dried mixed herbs.)
- 40.0 g breadcrumbs (Helps bind the meatballs.)
- 1.0 egg (Lightly beaten.)
- 1.0 tsp salt (Divide between meatballs and sauce, plus more to taste.)
- 0.5 tsp black pepper (Freshly ground if possible.)
- 2.0 tbsp olive oil (For frying the aromatics and greasing if needed.)
Instructions
- Preheat the oven to 200°C on a standard setting, and leave it to fully heat for at least 10 minutes so the meatballs start cooking evenly as soon as they go in.
- In a large bowl, mix the beef mince with half the chopped onion, half the minced garlic, 1 tbsp harissa paste, 1 tsp ground cumin, 1 tsp smoked paprika, the oregano, breadcrumbs, egg, 1/2 tsp salt, and the black pepper until just combined, then rest the mixture for 5 minutes until it feels slightly firmer.
- Shape the mixture into 16 evenly sized meatballs with lightly damp hands, pressing just enough for them to hold together, and set them aside while you start the sauce.
- Warm the olive oil in a wide ovenproof pan over a medium heat for 1 minute, then cook the remaining onion with a small pinch of salt for 5 to 6 minutes, stirring occasionally, until softened and lightly golden at the edges.
- Add the remaining garlic, 1 tbsp harissa paste, the remaining 1 tsp cumin, the remaining 1 tsp smoked paprika, and the tomato purée, then cook over a medium-low heat for 1 minute, stirring constantly, until fragrant and slightly darkened.
- Pour in the chopped tomatoes and add the sugar if using, then simmer the sauce over a medium heat for 8 to 10 minutes until slightly thickened; taste and season with the remaining 1/2 tsp salt or a little more if needed so the sauce tastes well balanced and savoury.
- Nestle the meatballs into the sauce in a single layer, spooning a little sauce over the tops, then bake on the middle oven shelf for 20 minutes at 200°C until the meatballs are firm, browned in places, and the sauce is bubbling around the edges.
- Scatter the feta over the pan and return it to the oven for 5 minutes more at 200°C until the feta is just softened and lightly coloured at the tips but not fully melted away.
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