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Article: Harissa Meatballs with Ricotta

Harissa Meatballs with Ricotta

Harissa Meatballs with Ricotta

  • 1, small sweet onion
  • 3 cloves, garlic
  • 1/3 cup, parsley – plus more for garnish
  • 3/4 pound, ground beef
  • 1/4 pound, ground pork
  • 1 tbsp, Villa Jerada Harissa
  • 1 tsp, ground cumin
  • a pinch of salt
  • pepper
  • 1 cup, ricotta
  • 3 cups, tomato sauce – we used our favorite marinara 


Preheat oven to 425 degrees Fahrenheit. Prepare a baking sheet with parchment paper.

Prepare the onion and garlic by pulsing in a food processor until minced.

In a mixing bowl, combine the minced onion and garlic, parsley, ground meats and spices. Use your hands to mix together. Roll the meat mixture into golf ball sized meatballs. Place them on the prepared baking sheet as you go.

Bake in preheated oven for 10 minutes or until cooked through and lightly browned.

While meatballs are baking, season the ricotta with salt and pepper to taste. Set aside.

In a small pot, heat your tomato sauce until warmed through.

Spread ricotta over the bottom of your serving dish, top with baked meatballs and then pour the warmed tomato sauce over the top. Garnish with chopped parsley. Enjoy!