Dinner/Mains

September 23, 2021

Spiced No-Meatballs with Harissa Ketchup

Spiced No-Meatballs with Harissa Ketchup are a warming fall dinner, perfect for chilly evenings. Serve with cooked cous cous and roasted vegetables for a complete meal!

These Spiced No-Meatballs with Harissa Ketchup are a straight-forward weeknight dinner, but also work well for meal prep, too. The no-meatballs keep well in the refrigerator and reheat easily. And leftover no-meatballs make good sandwiches and wraps for lunches!

These no-meatballs are spiced with Middle Eastern-inspired flavors, and enhanced by the tangy, smoky harissa ketchup. Spiced No-Meatballs with Harissa Ketchup are flavored with warm, not hot spices - they’re mild on heat, but not on flavor! If you don’t have, or can’t find, harissa powder, smoked paprika will work here, too. You’ll be surprised how easy it is to make your own ketchup just by blending up a few ingredients. 

Spiced No-Meatballs with Harissa Ketchup make an awesome meat-free meal on Monday or any night of the week!

Ingredients assembled for Spiced No-Meatballs with Harissa Ketchup
Assemble your ingredients.

Making the no-meatballs in a food processor, then placing balls on a baking sheet
The no-meatballs come together easily in a food processor. Use a tablespoon to scoop the mixture and form into balls.

Ketchup ingredients in a blender, then ketchup transferred to a bowl next to a pastry brush
While the no-meatballs are baking, make the ketchup.

No-meatballs brushed with the ketchup over each ball to glaze them, then baked for an additional 10 minutes.
After 20 minutes, remove the no-meatballs and brush the ketchup over each ball to glaze them. Bake for an additional 10 minutes.

Five no-meatballs served overcooked cous cous in a stone bowl with a fork
Serve Spiced No-Meatballs with Harissa Ketchup over cooked cous cous.

Spiced No-Meatballs arranged in  scalloped-edge stone dish
Leftover Spiced No-Meatballs make great sandwiches or wraps!

Spiced No-Meatballs with Harissa Ketchup

Spiced No-Meatballs with Harissa Ketchup are a warming fall dinner, perfect for chilly evenings. Serve with cooked cous cous and roasted vegetables for a complete meal!

Author:

Kira Freed - The Joyful Plateful

Prep:

15

min

cook:

30

min

total:

45

min

Ingredients

For No-Meatballs:

2 15-oz. cans dark red kidney beans, drained and rinsed

1 small yellow onion, large dice

4 cloves garlic, peeled

1/4 cup fresh parsley leaves, loosely packed

1 large egg

2 Tbsp. Worcestershire sauce

1/2 cup breadcrumbs

1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

1 tsp. kosher salt

1/2 tsp. dried oregano

1/2 tsp. ground black pepper

1/4 tsp. ground cinnamon


For Ketchup:

1/2 cup sun-dried tomatoes

2 Tbsp. apple cider vinegar

1 Tbsp. extra-virgin olive oil

1 Tbsp. brown sugar

1 tsp. harissa powder (or see notes)

1 tsp. kosher salt

1/4 cup water

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment or a silicone mat, and set aside. 
  2. In the bowl of a food processor, place drained kidney beans, diced yellow onion, garlic cloves, and parsley. Pulse until roughly chopped into a medium dice. 
  3. Add remaining no-meatball ingredients to the food processor: egg, Worcestershire, breadcrumbs, and spices. Pulse until the mixture just comes together, but pieces of vegetables and beans still remain. 
  4. Using a tablespoon, scoop out bean mixture and roll gently into balls using the palms of your hands. Place no-meatballs on prepared baking sheet. Mixture should yield about 35 no-meatballs. 
  5. Place baking sheet in the oven, and bake no-meatballs at 400 degrees F for 20 minutes.
  6. While the no-meatballs are baking, make the Harissa Ketchup. Place all the ketchup ingredients in a high-speed blender or food processor, and process until smooth. Transfer the prepared ketchup to a bowl. 
  7. After the no-meatballs have baked 20 minutes, remove them from the oven. Brush some Harissa Ketchup over each no-meatball, to coat. Return the baking sheet to the oven, and bake the no-meatballs an additional 10 minutes. 
  8. Serve Spiced No-Meatballs over cooked cous cous with extra Harissa Ketchup on the side.  


Notes:

  • You can substitute smoked paprika if you don’t have (or can’t find) harissa powder. 
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May 24, 2022
Elizabeth
I don't normally comment on recipes but this has got to be the best thing I've ever made. It came together pretty easy and made five meals - perfect for meal prep for the week. I already can't wait to make it again.
January 22, 2022
Sherry Ruiter
I love this section!!!!!