# What You’ll Need:
→ Meatballs
01 - 14 ounces ground beef
02 - 1 clove garlic, minced
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon ground cinnamon
05 - 1/2 teaspoon smoked paprika
06 - 2 tablespoons chopped parsley
07 - Salt and freshly ground black pepper, to taste
08 - 1 tablespoon olive oil, for searing
→ Pasta
09 - 10 ounces linguine or spaghetti
10 - Salt, for pasta water
→ Harissa Cream Sauce
11 - 2/3 cup Greek yogurt
12 - 1 to 2 tablespoons harissa paste, according to preference
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)
# Step-by-Step Guide:
01 - In a large mixing bowl, blend ground beef with minced garlic, ground cumin, cinnamon, smoked paprika, chopped parsley, salt, and pepper until fully incorporated.
02 - Shape the seasoned mixture into 20 to 24 small, even-sized meatballs using damp hands for smooth shaping.
03 - Bring a large pot of salted water to a rolling boil. Add linguine or spaghetti and cook until al dente, about 9 to 11 minutes. Reserve 1/2 cup pasta water, then drain the pasta.
04 - Heat olive oil in a large skillet over medium-high heat. Add meatballs and brown on all sides, turning gently. Cover, reduce heat to low, and cook through for about 10 minutes. Remove from skillet and set aside.
05 - In a medium bowl, whisk Greek yogurt, harissa paste, lemon juice, olive oil, and a pinch of salt until silky. Stir in a little reserved warm pasta water to reach a pourable consistency if needed.
06 - Toss cooked pasta with harissa yogurt sauce until evenly coated. Transfer to plates, top with meatballs, and garnish with chopped herbs and an extra drizzle of harissa if desired.
