A Pappardelle's spin on North African inspired cuisine. Tunisian Harissa Fettuccine is tossed with savory lamb meatballs and preserved lemon peel.
For The Sauce:
1 lb. Pappardelle’s Pasta Tunisian Harissa Fettuccine
2 tbsp. olive oil
1-cup onion, diced
3 cloves garlic, minced
¼ tsp. ground cinnamon
¼ tsp. ground coriander
½ tsp. ground cumin
1 tbsp. paprika
1 tbsp. harissa paste
2 tsp. tomato paste
2-15 oz. cans fire roasted tomatoes, diced
2 tsp. dried basil
2 tsp. dried oregano
2 whole bay leaves
For The Meatballs:
1 lb. ground lamb
¼ cup feta, crumbled
2 tbsp. harissa paste
¼ cup breadcrumbs, more as needed
1 tbsp. fresh mint, roughly chopped
1 tbsp. fresh parsley, roughly chopped
2 cloves garlic, minced
1. Preheat oven to 375 degrees. Bring a large pot of lightly salted water to a boil. In a separate saucepot, heat olive oil to medium-high heat. Add the onions and garlic and sauté until onions become translucent. Add the cinnamon, coriander, cumin, and paprika. Sauté until fragrant, about 30 seconds. Add the harissa paste and tomato paste and deglaze the pan by scraping any bits from the bottom of the pan. Add the diced tomatoes, basil, oregano, and bay leaves and bring to a boil. Reduce to a simmer. Cook over low heat, uncovered, for 30 minutes.
2. Meanwhile, in a large mixing bowl, add the lamb, feta, harissa paste, breadcrumbs, egg, mint, parsley, and minced garlic. Season lightly with salt and pepper. Mix well until fully combined. If the mixture looks too loose; add a little more breadcrumbs, if too dry; add a small splash of milk. Begin to roll bits of the mixture together in your hands to form the desired shape and size of meatballs you prefer. Place meatballs on a parchment lined baking sheet. Bake for 15 minutes or until fully cooked through.
3. While the sauce is simmering and the meatballs are cooking, cook the pasta until al dente, approximately 8 minutes. Drain. Toss the pasta with the meatballs and sauce. Garnish with preserved lemon peel, crumbled feta, and mint. Serve immediately.