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Last Updated on February 19, 2025 by Megan Jones
Enjoy the deliciousness of these Spicy Harissa Vegan Meatballs! This easy vegan recipe packs a punch with bold flavours and a perfect balance of sweet and savoury with a touch of spicy Harissa flavour. These hearty meatballs are versatile enough to add to salads, flatbreads, and more, making them perfect for meal prep!
Harissa is a smoky and spicy condiment that originates from North African cuisine, that is used to flavor so many different dishes. This vegan, gluten-free, dairy-free, and nut-free version from ElFassy Harissa is made with wholesome ingredients. In this recipe it adds the perfect amount of flavour to this easy vegan meatball recipe. Harissa not only infuses the meatballs with its flavours, it also helps keep them moist!
These spicy harissa vegan meatballs are a modern take on the classic, made with vegan mince from Beyond Meat and packed with great flavours. Dried apricots add a slight sweetness, balancing the spicy kick from ElFassy Harissa, while ingredients like toasted nuts, shallots, and dates bring depth and texture.
After developing this recipe in partnership with ElFassy. I gave them to my fiancé to try, and he said they were one of the best meatballs he had ever tasted! Even my brother, who usually hates dried apricots, did not blink an eye when enjoying them.
One of the best features of this recipe is that it’s quick and easy to whip up! Just mix the vegan mince with apricots, breadcrumbs, shallots, and harissa paste, then roll into meatballs. Brown them in a pan or air fryer, simmer in a tomato-chickpea sauce, and top with vegan feta and herbs. It’s a simple process with tasty results!
Ingredients You’ll Need
- Vegan Mince – Serves as the base for the meatballs, providing a meaty texture and protein content while keeping the recipe vegan. I love using the Beyond brand as it has the best texture that is most similar to meat.
- Finely Chopped Dried Apricots – Adds a natural sweetness and moisture to the meatballs, ensuring they remain juicy and flavorful after cooking.
- Soft Breadcrumbs – Helps bind the ingredients together, giving the meatballs structure and preventing them from falling apart during cooking. You may need more depending on how much moisture is in the vegan mince.
- Finely Chopped Medjool Dates – Introduces a rich, caramel-like sweetness that complements the spicy harissa.
- Nuts (toasted pistachios or pine nuts) – Offer a crunchy texture and a nutty flavor.
- Shallots – Contribute a subtle sharpness and sweetness, adding a layer of savory flavor that is milder than regular onions.
- Harissa Paste – Provides a spicy, smoky element to the dish, infusing the meatballs with North African-inspired flavours and a gentle heat.
- Olive Oil – Used for frying, it adds richness and helps to carry the flavours of the spices throughout the dish. While also ensuring the meatballs and sauce do not stick to the pan.
- Garlic – Adds a pungent, aromatic quality to both the meatballs and sauce.
- Chopped Tomatoes – Form the base of the sauce, offering a tangy sweetness that balances the spice of the harissa and complements the meatballs.
- Canned Chickpeas – Add texture and heartiness to the sauce, making the dish more filling and nutritious with its protein and fiber content.
- Pomegranate Molasses – Brings a tangy, sweet-and-sour flavor to the sauce, lending it a hint of Middle Eastern flair.
- Vegan Feta – Crumbled on top of the finished dish, it introduces a salty, tangy contrast. You can purchase it premade or make my easy Vegan Feta Recipe.
Helpful Cooking Tips
- Chop the dried apricots and Medjool dates as finely as possible to make sure they mix well into the meatball mixture and sauce, providing moisture and sweetness without noticeable chunks.
- If you have time, toast the pistachios or pine nuts before adding them to the mix to enhance their nutty flavor.
- Use a food scale to weigh each meatball before cooking to ensure they are all the same size.
- Chill the formed meatballs in the refrigerator for at least 10 minutes before cooking to help them hold their shape better when fried or baked.
- If using an air fryer, arrange the meatballs in a single layer with space in between each to allow for even air circulation and browning.
- For the sauce, start by cooking the shallots until translucent before adding garlic to prevent the garlic from burning and becoming bitter.
- Deglaze the pan with a splash of water after frying the meatballs and before adding the tomatoes to incorporate the flavorful browned bits into the sauce.
- Simmer the sauce uncovered to allow it to thicken to your desired consistency.
- Garnish the dish with vegan feta, parsley, and mint just before serving.
Step By Step Instructions:
Serving Suggestions
- Pair these spicy harissa meatballs with fluffy couscous. Allowing the grains to soak up the rich, flavorful sauce and balance the heat with its light, airy texture.
- Serve alongside bulgar wheat for a hearty side that adds a delightful chewiness and nutty flavor.
- Wrap the meatballs in warm, soft flatbreads, adding fresh vegetables and a dollop of dairy-free yogurt.
- Toss the meatballs with a fresh, crisp salad, drizzling extra sauce over the top for a spicy dressing.
- Place the meatballs over spiralized zucchini noodles, as a great pasta alternative.
- Use cooked spaghetti squash as a base for the meatballs, creating a light dish that captures all the flavors without the heaviness of traditional pasta.
Storing & Freezing
Storing: Keep leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Freeze the meatballs and sauce separately in freezer-safe containers or bags for up to 3 months. Freezing them separately will help maintain the best texture and flavor when reheating.
Reheating: Thaw the meatballs and sauce in the refrigerator overnight if frozen. Reheat them together in a saucepan over medium heat until thoroughly warmed, stirring occasionally until fully warmed through.
Frequently Asked questions:
For a milder flavour, substitute the harissa paste with equal parts of tomato paste and a pinch of smoked paprika. This blend will give you a smoky and slightly spicy taste without the intense heat of harissa.
Yes, you can use gluten-free breadcrumbs or substitute them with ground oats or almond flour for a gluten-free version.
Spicy Harissa Vegan Meatballs
Ingredients
- 300 grams Vegan mince I used Beyond
- 11 dried apricots finely chopped
- 100 grams soft breadcrumbs depending on how ‘wet’ the mince is you may need more
- 3 medjool dates pitted and finely chopped
- 30 grams pistachios or pine nuts toasted, plus extra to serve
- 2 small shallots finely chopped (half for meatballs, half for sauce)
- 4 tablespoon Harissa Paste *see note
- 2 tablespoon olive oil only needed if pan frying the meatballs.
- 6 cloves garlic finely chopped (3 for meatballs, 3 cloves for the sauce)
- 400 grams tin chopped tomatoes
- 400 grams tin chickpeas drained and rinsed
- 2 tablespoon pomegranate molasses
- 50 grams Vegan feta crumbled store bought or try my feta recipe
Optional to serve:
- 6-8 tablespoon Dairy free yogurt
- 60 grams parsley leaves picked and finely chopped
- 50 grams Fresh Mint finely sliced
Instructions
- Set up your mise en place: Chop up & weigh out all the ingredients.
- Make Meatball mixture: Tip the mince, apricots, breadcrumbs, half the onion and half the Harissa Paste into a large bowl with some seasoning.
- Roll meatballs: Mix well, using clean hands, and roll into 28-30 meatballs, transfer to a plate or tray and chill for 10 minutes. I weighed my meatballs to be around 30-32g each, this is enough for 4 meatballs per person (if serving 4 people)
Air Fryer method:
- Arrange the meatballs in the air fryer, keeping them separate, and then air fry the meatballs until lightly golden brown all over (we are not cooking them fully, just giving them a golden crust so they hold together in the sauce) – you may need to do this in batches.
- Scoop out onto a plate when browned using a flat spatula/turner.
Pan fry method:
- Heat 1 tbsp of the oil in a large, deep frying pan and fry the meatballs until golden brown all over. Scoop out onto a plate when browned using a slotted spoon – you may need to do this in batches. (we are not cooking them fully, just giving them a golden crust so they hold together in the sauce)
Make the sauce
- Start Sauce base: Heat oil in the pan and fry the remaining onion and the dates for 5 minutes until softened and sticky. Stir in the garlic, the remaining Harissa and cook for 1 minute more until fragrant.
- Make the sauce: Add in the tomatoes, half fill the can with water swirl to get the last tomato bits out the can, then add the water to the pan, along with the drained chickpeas and pomegranate molasses. Bring to a simmer and cook for 15-20 minutes or until nicely thickened and saucy.
- Bake the meatballs in the sauce: If using an oven safe pan, you can add the meatballs to the sauce and cook in the oven. Nestle in the meatballs and pour in any resting juices, then return to a simmer and cook, covered, for 10 minutes until the meatballs are cooked through and have absorbed some of the sauce.
- Scatter over the feta: and a few more pine nuts, then top with a swirl of yogurt and the fresh herbs.
