This recipe pairs textures and flavors—crunchy, soft, spicy, acidic—that, when eaten together, create balance. The fragrant peppers we grew on the rooftop last summer inspired the harissa. We dried them and have a great stockpile to get us through the winter. Because the dried chilis need time to soak, I suggest making the harissa in advance to save time when preparing the meatballs.
Ingredients
- 12 dried ancho chilis (also called dried poblano chilis or New Mexico chilis)
- 2 cups boiling water
- 1 tablespoon cumin, ground
- ½ teaspoon coriander seed
- 3 cloves garlic
- ⅛ cup fresh-squeezed lemon juice
- 1 tablespoon white wine
- 1 tablespoon tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 2 cups stale bread cubes (cut in ½-inch cubes)
- 2 cups milk
- 3 tablespoons bacon drippings or olive oil
- 1 cup minced onion
- 3 tablespoons chopped garlic (about 6 large cloves)
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 3 tablespoons finely chopped fresh sage
- 3 tablespoons prepared harissa
- 2 pounds ground beef
- 2 eggs
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- ½ cup Parmesan cheese
- Neutral oil for sautéing
- 3 cups (28 ounces) canned tomato purée
- ½ onion, minced
- ¼ cup prepared harissa
- 2 dried bay leaves
- Salt and pepper to taste
- 1 loaf rustic bread or French baguette, sliced
- Extra-virgin olive oil
- 1 small garlic clove
- 2 blood oranges, segmented, juice reserved
- 1 large head of fennel, trimmed and shaved thin
- 1 small daikon radish, cut in small julienne
- 3 tablespoons extra-virgin olive oil
Preparation
First prepare the harissa. Place the chilis in a heat-proof bowl and cover with boiling water. Cover with plastic wrap. Let the chilis soak for at least 1 hour. Once the peppers have hydrated, strain and reserve 1 cup liquid. Remove any pepper stems and scrape off as many seeds as possible (don’t worry if the peppers fall apart) and put them in a blender. Add cumin, coriander seed, garlic, lemon juice, white wine, tomato paste, smoked paprika and salt. Add ½ cup of reserved liquid and purée, adding more if needed to produce a smooth thick purée. Set aside for meatballs and braising liquid. May be refrigerated up to 1 week (or frozen for up to 6 months).
For the meatballs, place cubed bread in a bowl, cover with milk and set aside. Heat the bacon drippings in a saucepan over medium heat. Add the onion and garlic, season with salt and pepper and cook until translucent (not browned), about 2 to 3 minutes. Add parsley, sage and harissa and cook for 1 minute, stirring, then remove from heat and transfer to a small plate. Refrigerate to cool.
Preheat oven to 350° F. In a large bowl, add ground beef with the cooled vegetable mixture. Strain out any remaining milk and add the bread cubes followed by the eggs, salt, pepper and Parmesan. Mix by hand until incorporated.
Shape your meatballs into desired size, placing them on a lined tray as you go. Heat 1 tablespoon oil in a large skillet (nonstick helps here) and brown the meatballs, being careful not to crowd the pan, turning gently so they retain their shape. Remove as they brown and place in an ovenproof baking dish.
For the braising sauce, in a large bowl, combine tomato purée, onion, harissa, bay leaves, salt and pepper and mix until incorporated. Pour mixture over the meatballs. Place the meatballs in the oven. Bake 1 hour. The braising sauce should reduce by half and the meatballs will become nice and tender. (The finished meatballs can be refrigerated or frozen.)
While the meatballs are braising, prepare the salad (see below).
Just before serving, brush sliced bread with olive oil and grill (or toast), then rub lightly with garlic clove.
For final serving, place the bread on a plate, add the heated meatballs atop the bread and drizzle with braising liquid to coat the meatballs. Spoon fennel salad over the meatballs and serve. Enjoy!
*Salad of Shaved Fennel, Daikon Radish with Blood Oranges
Using a paring knife, carefully peel away the skin and white pith from the oranges, holding them over a small bowl to catch any juice. Likewise, cut out the sections from between the membranes. Combine fennel, radish and blood orange segments in a bowl. Toss with 3 tablespoons residual orange juice and olive oil. Season well with salt and pepper. Set aside until serving.
WINE PAIRING: Ktima Brintziki “Melios”—Wines from Ktima Brintziki in Greece are a new favorite of ours. In the words of the winemaker, “This is the modern expression of what our grandfathers and great-grandfathers did for thousands of years.” All of their wines are certified organic and leave a zero energy footprint. This juicy red blend of Mavrodaphne and Merlot with flavors of red cherries, vanilla and a touch of dried herbs will pair perfectly with Matt’s spicy meatballs and citrus fennel salad. —Kate Miceli, Bottles Fine Wine, Providence
