Description
Juicy beef harissa meatballs are simmered in a creamy coconut chickpea sauce with fresh lime for a bold, comforting dinner that tastes rich, bright, and satisfying.
Ingredients
Scale
- 500 grams ground beef
- 1 teaspoon lime zest
- 5 garlic cloves, divided, 3 minced and 2 thinly sliced
- 2 tablespoons finely chopped parsley
- 3 tablespoons harissa paste, divided
- 1 large egg
- 1/3 cup plain breadcrumbs
- 1 teaspoon ground cumin
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14 ounces) full-fat coconut milk
- 1/2 cup water
- 1 tablespoon fresh lime juice
Instructions
- Gather and prepare all ingredients. Mince 3 garlic cloves, slice 2 garlic cloves, finely dice the onion, chop the parsley, zest the lime, and juice the lime.
- In a large mixing bowl, combine the ground beef, lime zest, 3 minced garlic cloves, parsley, 1 tablespoon harissa paste, egg, breadcrumbs, cumin, 1 teaspoon salt, and black pepper. Mix gently until just combined, then shape into 16 meatballs.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown for 6 to 8 minutes, turning occasionally. Transfer the browned meatballs to a plate.
- In the same skillet, add the diced onion and cook for 3 to 4 minutes until softened. Stir in the 2 sliced garlic cloves and the remaining 2 tablespoons harissa paste, then cook for 30 seconds.
- Pour in the coconut milk and water. Add the chickpeas and remaining 1/4 teaspoon salt, then stir until the sauce is smooth.
- Return the meatballs to the skillet. Simmer gently for 10 to 12 minutes, until the meatballs are cooked through and the sauce has thickened slightly.
- Stir in the lime juice, taste, and adjust seasoning if needed. Serve hot with rice, couscous, or warm flatbread.
Notes
- Use full-fat coconut milk for the richest and creamiest sauce.
- Do not overmix the meatball mixture or the texture can become dense.
- Harissa brands vary in heat, so taste yours first if you prefer a milder result.
- Leftovers keep well in the refrigerator for up to 4 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 585
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 39 g
- Saturated Fat: 21 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 135 mg
Keywords: lime beef meatballs, harissa meatballs, coconut chickpea sauce, beef meatball skillet, easy dinner recipe