# Components:
→ Meatballs
01 - 14 oz ground beef
02 - 1 clove garlic, finely minced
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon ground cinnamon
05 - 1/2 teaspoon smoked paprika
06 - 2 tablespoons fresh parsley, chopped
07 - Salt and freshly ground black pepper, to taste
08 - 1 tablespoon olive oil, for searing
→ Pasta
09 - 10 oz linguine or spaghetti
10 - Salt for pasta water
→ Harissa Cream Sauce
11 - 2/3 cup Greek yogurt
12 - 1 to 2 tablespoons harissa paste, adjusted to taste
13 - Juice of 1/2 lemon
14 - 1 tablespoon olive oil
15 - Salt, to taste
→ Garnish
16 - Chopped fresh mint or parsley
17 - Extra harissa paste for drizzling, optional
# Directions:
01 - In a mixing bowl, combine ground beef, minced garlic, ground cumin, cinnamon, smoked paprika, chopped parsley, salt, and black pepper. Gently mix until homogenous and shape into 20 to 24 uniform small meatballs.
02 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Drain, reserving 1/2 cup of the cooking water.
03 - Heat olive oil in a large skillet over medium heat. Add meatballs and sear, turning occasionally to brown all sides. Cover the skillet and cook until fully cooked through, about 10 minutes. Remove from the pan and keep warm.
04 - In a small bowl, whisk together Greek yogurt, harissa paste, lemon juice, olive oil, and a pinch of salt until smooth. If needed, mix in a splash of warm reserved pasta water to achieve a creamy, pourable consistency.
05 - Toss hot pasta with the harissa cream sauce until well coated. Divide among plates, top with meatballs, and finish with chopped mint or parsley. Drizzle with extra harissa as desired.
