Spicy Wagyu Beef and Harissa Meatballs with Dip

Ingredients

• 2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
• 1/2 CUP Water
• 1/4 CUP Harissa (chef used the Mina brand)
• 1 CUP Panko Bread Crumbs
• 1 CUP Cilantro (leaves and stems, chopped finely)
• 1 Large Shallot (finely minced)
• 4 Garlic Cloves (finely minced)
• 2 Eggs (beaten)
• 1 TBSP Hot Paprika
• 2 TSP Ground Cumin
• 2 TSP Ground Coriander
• 1/2 CUP Flat Leaf Parsley (leaves only)
• 1/2 CUP Basil (leaves only)
• 2 TBSP Tarragon (minced)
• 1/2 CUP Creme Fraiche
• 1/4 CUP Mayonnaise
• 1 BUNCH Scallions (minced)
• 2 TSP Kosher Salt
• 1/2 TSP Black Pepper (ground)
• 1/2 Lemon (juiced)
• 1 TSP Hot Sauce
• 2 Garlic Cloves (minced)