Harissa Oil pared with Fig Balsamic Vinegar transform meatballs into something special. Serve them as an appetizer, or over rice for a satisfying main dish.
Cooking Time: 1 - 2 hrs Servings: 6-8
2 tablespoon The Olive Scene Harissa Olive Oil
1 onion, minced
1 clove garlic minced
1 ½ cup tomato sauce
2 tablespoon tomato paste
½ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon Kirmizi Biber (available at The Olive Scene), or cayenne pepper
2 teaspoons lemon juice
1 pound lean ground beef
1/2 cup seasoned bread crumbs
1 egg, beaten
1 large onion, grated
sea salt and pepper to taste
Heat a pan over medium heat and add the Harissa Oil.
Saute the onions and garlic until soft, about 5 minutes.
Whisk in the rest of the sauce ingredients in slow cooker large enough to hold the sauce and meatballs.
Add onion and garlic and set on low heat until the sauce is warm.
Combine ground beef, egg, bread crumbs, onion and salt.
Mix well and form into 1” balls.
Add to sauce and simmer for 1½ - 2 hours.