Spicy Moroccan Mushroom Meatballs with Harrisa Aioli
Author The Culinary Institute of America and the Mushroom Council

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  • 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 Harissa 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 Harissa paste
  • kosher salt to taste



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. When finished, remove from the oil with a slotted spoon and drain on paper towels and serve with dipping sauce.

Spicy Harissa Aioli

  1. In the bowl of a food processor, add egg yolks, pureed garlic and Harissa paste.
  2. Place the top of the bowl and turn on the machine and slowly drizzle in oils.
  3. 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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