Spicy Moroccan Mushroom Meatballs with Harrisa Aioli
- 1 pound mushroom, button, finely minced, sauteed and cooled
- 1 pound ground meat (turkey, chicken, pork or beef)
- 1/2 cup bread cumbs
- 1 egg, large
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon cumin, ground
- 1 teaspoon ground cordiander
- 1 pinch red pepper flakes
- 2 teaspoons Harissa paste
- 2 teaspoons lemon zest
- 1 cup olive oil for frying
- 1 cup vegetable oil for frying
Spicy Harrisa Aioli
- 4 eggs yolk
- 3/4 cups vegetable oil
- 3/4 cups extra virgin olive oil
- 4 large cloves garlic, peeled and pureed
- 1 tablespoon Harrisa paste
- kosher salt to taste
- Place the mushroom and meat mixture in a large mixing bowl. Add the bread crumbs, egg, salt, pepper, spices and lemon zest. Mix gently to combine. Check to make sure the mixture will hold together.
- Take about 1/4 cup of the mixture and shape it into a patty a little wider than it is thick. If it fall apart, add a tablespoon or two more of the bread crumbs.
- Shape the mixture into balls about the size f a walnut and put them on a plate. Chill them at least for 30 minutes before frying.
- When the meatballs are chilled, pour enough oil in a heavy frying pan to come to a depth about 1/2 an inch. Heat the oil on low heat, until the surface beings to ripple and look hazy. The temperature of the oil should be 350 degrees.
- When finished, remove from the oil with a slotted spoon and drain on paper towels and serve with dipping sauce.
Spicy Harrisa Aioli
- In the bowl of a food processor, add egg yolks, pureed garlic and Harrisa paste.
- Place the top of the bowl and turn on the machine and slowly drizzle in oils.
- Once the oil is added, stop the machine and check for consistence. If too thick, you can whisk in a little water too thin as needed. Add the salt and taste for flavor.
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