This week’s recipe is for Harissa Meatballs with Couscous. Made with the help of our shipment and recipe from Mantry. This service is the modern man’s pantry- everything a man could want from a food delivery subscription.
For only $49, every 2 months to their signature wooden crate (handmade in the USA) is dropped off at your door filled with 6 full-sized products with editorial stories and recipes that any guy can master. They scout the country for the top artisan food makers; hitting America’s cities and towns to find the best of the best.These highest quality products are shipped to you and curated around a unique theme like “Bacon Nation”, or “Bourbon BBQ”. Our shipment
Ingredients
For the meatballs:
- 1 pound ground lamb
- ½ onion minced
- 1 tbsp EnTube Harissa Paste
- 3 tbsp bread crumbs
- 1 large egg
- 2 tbsp Fresh parsley
For the sauce:
- ½ onion minced
- 1 garlic clove
- 14-ounce can of diced tomatoes
- 2 tbsp EnTube Harissa Paste
Directions
-
In a pot over medium heat, cook the onion in a little olive oil until translucent, add the garlic and stir until fragrant, about 1 minute. Add the can of diced tomatoes and mix in the harissa paste, season with salt. Simmer, uncovered, about 20 minutes until sauce thickens slightly.
- In a large bowl, mix together lamb, harissa, Italian parsley, onion and season with salt. Roll out meatballs. Sear the meatballs, in batches, until browned on both sides, about 1 to 2 minutes. Immediately transfer them to the pot with the tomato sauce. Cook the meatballs in the sauce for 10 minutes until cooked through. Top with chopped parsley and serve with couscous.
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