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.
To make dipping sauce: In food processor, blend milk, goat cheese, mint and sugar. Place in dipping bowl in refrigerator until ready to serve.
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.
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.
This spinach and cheese manicotti is an old family favorite. It starts with a smooth, creamy filling made of cottage cheese and spinach, and is rolled into a homemade crepe. Serve them with a salad, and you have a delicious dinner that your family will enjoy for years to come.