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Harissa Meatball Tacos


6" Pressed
Harissa Meatball Tacos

Scale Your Recipe

Original Recipe Serves 12
Prep Time 20 min
Cooking Time 15 min


24 each  6" Heat Pressed Flour Tortillas (10400)  
1 3/4 lbs.  Ground Beef , 85% lean 
1 3/4 lbs. Ground Lamb  
1 1/2 tsp.  Salt , kosher 
1 tsp.  Cumin , ground 
1 tsp.  Coriander , ground 
1 tsp. Black Pepper  
4 each  Eggs  
3/4 cup  Bread crumbs 
2 Tbsp.  Bread crumbs 
84 oz. Crushed Tomatoes  
1 1/4 cups   Smoky Harissa Paste, see related recipe 
1 1/2 lbs. Pepper Jack Cheese , shredded 


1.) In a bowl, combine beef, lamb, spices, egg, and breadcrumbs and mix well. Create 72, 1 oz. meatballs.

2.) Meanwhile, in a large stock pot over medium heat, combine the crushed tomatoes and Smoky Harissa Paste in a large pot and bring to a simmer. Add the meatballs and simmer for 15 minutes. Reserve hot for service.

3.) To assemble one taco, scoop three meatballs onto a tortilla with 1 oz. of sauce. Top with 1 oz. of shredded cheese. Serve two per order.

Recipe Using Same Product(s)


Smoky Harissa Paste

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