Fiery Beef Harissa Polpettes with Cooling Mint Goat Cheese Milk Sauce

  • 1 dry ancho chile
  • 2 dry guajillo chiles
  • 10 dry arbol chiles
  • 2 dry cayenne chiles
  • hot water
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon lemon juice
  • 1/4 cup Shamrock Farms Heavy Cream
  • 1 lemon, zest only, finely chopped
  • 2 teaspoons hot smoked paprika
  • 1 teaspoon kosher salt
  • 1 pound ground beef
  • 1 cup Shamrock Farms Whole Milk
  • 1 cup goat cheese
  • 1/4 cup fresh mint, loosely packed and julienned
  • 1/2 teaspoon sugar
  • 2 whole eggs
  • 1 teaspoon water
  • all-purpose flour
  • panko bread crumbs
Cooking instructions
  1. To make polpettes: Heat oven to 350 F. In pan, cover chiles with hot water; simmer until chiles are soft and pliable. In warm sauté pan, toast cumin and coriander until fragrant. In spice grinder, grind until seeds turn to powder. Remove chiles from water; reserve water. In blender, combine chiles, garlic, ground spices, tomato paste, lemon juice, heavy cream, lemon zest, hot smoked paprika, salt and 1/2 cup reserved chile water; blend until smooth, thick paste forms. Combine spicy harissa sauce with beef; mix well to incorporate. Roll into 2-ounce balls and place on sheet tray. Cook 10 minutes. Remove and allow to cool. Leave oven on.
  2. To make dipping sauce: In food processor, blend milk, goat cheese, mint and sugar. Place in dipping bowl in refrigerator until ready to serve.
  3. To make breading: In pan, crack eggs and add water; whip to incorporate. In separate pans, place flour and bread crumbs. Roll cooled polpettes in flour. Dust off excess. Roll in egg wash then breadcrumbs; set aside. Repeat until all polpettes are breaded.
  4. Place polpettes back on sheet tray. Cook until golden brown, approximately 10-12 minutes. Serve polpettes hot with chilled dipping sauce. Note: If unable to find specific chiles, substitute any Mexican chile variety.