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1
For the meatballs: Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375F Bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes.
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2
Drain well and break into small florets.
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3
Place the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended.
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4
Remove to a bowl.
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5
Have a bowl of water handy to keep your hands wet while making meatballs.
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6
Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose.
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7
Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.
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8
Cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer.
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9
Remove with a slotted spoon to paper toweling to drain.
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10
For the sauce: Heat the extra-virgin olive oil over medium-high heat in a large saucepan.
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11
Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili.
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12
Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes.
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13
Add a little water to rehydrate sauce if it is dries out before that time.
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14
Serve meatballs covered with sauce.
