These pork harissa meatballs are bold, comforting, and full of warmth. The kind of dish that feels deeply satisfying without being heavy. Spiced just enough, browned until golden, and nestled over tender pearl couscous, they’re finished with a creamy yogurt sauce, a drizzle of chili oil, and a scattering of pine nuts and pomegranate seeds for crunch and brightness.

This is one of those meals where every element plays a role. The meatballs are savory and gently spiced, the couscous is soft and comforting, the yogurt sauce cools everything down, and the chili oil adds just enough heat to keep each bite interesting. Finished with toasted pine nuts and juicy pops of pomegranate, this dish feels layered, intentional, and incredibly balanced.

It’s perfect for weeknight dinners that still feel special, or for serving guests when you want something impressive but approachable.

Why You’ll Love This Recipe

Juicy, flavorful pork meatballs
Warm spice from harissa without overwhelming heat
Creamy yogurt sauce balances everything
Pearl couscous adds comforting texture
Beautiful presentation with minimal effort
This is the kind of meal that looks restaurant-worthy but is very doable at home.

Ingredients

For the Pork Harissa Meatballs:

1 pound ground pork
1 small onion, finely grated
2 cloves garlic, minced
1 large egg
½ cup breadcrumbs
2 tablespoons harissa paste
1 teaspoon ground cumin
½ teaspoon smoked paprika
¾ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil, for cooking

For the Pearl Couscous:

1½ cups pearl couscous
2 cups chicken or vegetable broth
1 tablespoon olive oil
½ teaspoon salt

For the Yogurt Sauce:

1 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon salt

For Topping:

Chili oil, to taste
¼ cup pine nuts, toasted
⅓ cup pomegranate seeds
Fresh herbs (mint or cilantro), optional

How to Make Pork Harissa Meatballs

Step 1: Make the Meatball Mixture
In a large bowl, combine the ground pork, grated onion, garlic, egg, breadcrumbs, harissa paste, cumin, smoked paprika, salt, and black pepper.

Mix gently with your hands or a fork until just combined. Be careful not to overmix, this keeps the meatballs tender.

Step 2: Shape the Meatballs
Using your hands or a scoop, form the mixture into evenly sized meatballs, about 1½ inches in diameter. Place them on a plate or tray as you work.

You should end up with about 16–18 meatballs.

Step 3: Brown the Meatballs
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan.

Cook, turning occasionally, for 8–10 minutes, until the meatballs are golden brown on all sides and cooked through. Transfer to a plate and cover loosely to keep warm.

How to Make the Pearl Couscous

Step 1: Toast the Couscous
In a saucepan, heat the olive oil over medium heat. Add the pearl couscous and toast for 2–3 minutes, stirring frequently, until lightly golden.

This step adds a subtle nutty flavor.

Step 2: Simmer

Add the broth and salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10–12 minutes, or until the couscous is tender and the liquid is absorbed.

Fluff with a fork and set aside.

How to Make the Yogurt Sauce

In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, and salt until smooth.

Taste and adjust seasoning as needed. The sauce should be creamy, lightly tangy, and smooth. Perfect for spooning or swirling onto plates.

Assemble the Dish

Spoon the warm pearl couscous into shallow bowls or plates.

Top with several pork harissa meatballs. Add dollops or swirls of the yogurt sauce around the meatballs, then drizzle with chili oil to taste.

Finish with toasted pine nuts, pomegranate seeds, and fresh herbs if using.

Flavor & Texture Balance

This dish is all about contrast. The meatballs are savory and spiced, the couscous is soft and comforting, and the yogurt sauce cools everything down. The chili oil adds warmth and depth, while pine nuts bring crunch and pomegranate seeds add a burst of freshness and acidity.

Every bite feels layered and intentional.

Tips for Success

Grate the onion finely so it melts into the meatballs
Don’t overmix the meat mixture
Brown the meatballs well for maximum flavor
Toast the couscous before simmering
Add chili oil gradually to control heat

Make-Ahead & Storage Tips

Meatballs can be made 1 day ahead and reheated gently
Couscous keeps well in the fridge for 3 days
Yogurt sauce can be made ahead and stored separately

Store leftovers in airtight containers and reheat gently before serving.

Variations & Add-Ins

Swap pork for ground lamb or beef
Add chopped herbs to the meatballs
Use spicy or mild harissa depending on preference
Serve with flatbread instead of couscous
Add roasted vegetables on the side

This recipe is flexible and easy to adapt.

When to Serve This Dish

This is a great option for:

Cozy weeknight dinners
Casual entertaining
Meal prep lunches
Family-style meals

It’s hearty without feeling heavy and feels just as good on a regular night as it does for guests.

Final Thoughts

These pork harissa meatballs with pearl couscous and yogurt sauce are warm, comforting, and full of flavor. The balance of spice, creaminess, crunch, and freshness makes this a dish you’ll want to come back to again and again.

It’s simple enough for everyday cooking, but layered enough to feel special. Exactly the kind of recipe that belongs at the One Pot Pia table.

Save it for later, share it with someone who loves bold flavors, and enjoy every bite.

Pork Harissa Meatballs with Pearl Couscous