Middle Eastern · main

Harissa Meatball Subs

Harissa Meatball Subs reads umami 8.1, richness 7.1 and nutty 3.9 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 39 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.5 / 10
• Sweet & Fruity — 2.8 / 10
• Sour & Bright — 2.2 / 10
• Bitter & Earthy — 2.6 / 10
• Rich & Fat — 8.2 / 10
• Aromatic & Spice — 3.5 / 10

The measured notes (of 18)

Umami 8.1 · Richness 7.1 · Nutty 3.9 · Salinity 3.6 · Allium 3.1 · Herbaceous 2.7 · Sweetness 2.4 · Earthy 2.3 · Sourness 2.1 · Bitterness 1.7 · Warm Spice 1.5 · Fruity 1.2 · Floral 0.8

What's in it (15)

• beef — 454 g
• bread crumbs italian style — 118 g
• regular milk — 59 g
• egg — 100 g
• sesame seed paste — 41 g
• garlic — 9 g
• cumin — 3 g
• salt — 6 g
• olive oil — 27 g
• marinara sauce — 680 g
• tomato paste — 15 g
• hard rolls — 400 g
• unsalted butter — 27 g
• shredded mozzarella — 227 g
• cilantro — 15 g

Time & effort: about 39 min · effort: involved

Nutrition (per 100 g, engine-estimated): 290.3 kcal, 13.6 g protein, 11.9 g fat, 34.3 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Preheat the oven to 400°F. In a large bowl, combine the panko and milk; let sit until the milk is absorbed, about 5 minutes.
2. Add the ground beef, egg, 2 tablespoons of the harissa, garlic, cumin, and 1 teaspoon of the salt to the panko mixture. Mix gently with your hands until just combined — overmixing makes meatballs dense. Shape into 16 meatballs, about 1 1/2 inches each.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the meatballs in a single layer, turning occasionally, until deeply browned on all sides, 5-6 minutes total (they won't be cooked through yet).
4. Stir together the marinara, tomato paste, and the remaining 1 tablespoon harissa in a bowl, then pour over the seared meatballs, turning to coat. Bring to a simmer on the stovetop, 2-3 minutes.
5. Transfer the skillet to the oven; bake until the meatballs reach 160°F internal (they'll carry to 165°F as they rest) and the sauce is bubbling, 12-14 minutes.
6. While the meatballs bake, butter the cut sides of the sub rolls and arrange them on a baking sheet. Broil until golden, 1-2 minutes, watching closely.
7. Remove the meatballs from the oven; nestle 4 meatballs with sauce into each toasted roll, then top each with 2 ounces of the mozzarella.
8. Return the filled subs to the oven and broil until the cheese is melted and bubbling, 2-3 minutes.
9. Sprinkle with the cilantro and season with a pinch more salt to taste. Serve immediately, while the rolls are still warm and crisp.

Dishes with a similar flavor shape

• Beef and Chickpea Harissa Stew — Middle Eastern
• Beef and Ricotta Meatball Bake with Garlic Toast — Italian-American
• Meatball Subs with Melted Provolone — Italian-American
• Chakhchoukha — Algerian
• Romazava — Malagasy

Keep reading: what umami, richness, nutty mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.