• SPICY MOROCCAN MUSHROOM MEATBALLS WITH HARRISA AÏOLI

    Ingredients

    Meatballs

    Yield: 4 to 6 appetizer-size portions

    • Ingredients
      Amount
    • Button mushrooms, finely minced, sautéed, cooled
      1 lb.
    • Lamb, ground
      1 lb.
    • Bread crumbs
      ½ cup
    • Harissa paste
      2 tsp.
    • Coriander, ground
      1 tsp.
    • Cumin, ground
      1 tsp.
    • Kosher salt
      1 tsp.
    • Lemon zest
      2 tsp.
    • Freshly ground black pepper
      ½ tsp.
    • Red pepper flakes
      a pinch
    • Egg, large
      1 ea.
    • Olive oil or vegetables oil, for frying
      1 cup

    Dipping sauce

    • Ingredients
      Amount
    • Mayonnaise
      1 cup
    • Garlic
      1 Tbsp.
    • Harissa paste
      1 Tbsp.
    • Lemon juice
      1 tsp.

    Method

    1. Place the mushrooms and meat mixture in a large mixing bowl. Add the bread crumbs, seasoning and egg. Mix gently to combine. Check to make sure the mixture will hold together. Take about ¼ cup of the mixture, and shape it into a patty a little wider than it is thick. If it falls apart, add a tablespoon or two more of the bread crumbs. Shape the mixture into balls about the size of a walnut, and put them on a plate. Chill them at least for 30 minutes before frying. 
    2. When the meatballs are chilled, pour enough oil in a heavy frying pan to come to a depth of about ½ an inch. Heat the oil on low heat, until the surface begins to ripple and look hazy. The temperature of the oil should be 350°F. 
    3. Add the meatballs to the hot oil, leaving room around them so that they brown evenly. Cook on one side until golden brown, about 2 minutes. Turn them cover and cook on the second side about 2 to 3 more minutes until golden brown. 
    4. When finished, remove from the oil with a slotted spoon and drain on paper towels. Place the meatballs on a baking sheet and place into a 475°F pre-heated oven for about 10 minutes. 
    5. In a mixing bowl, mix together all of the dipping sauce ingredients. Stir well. 
    6. Serve the meatballs with the dipping sauce.