Merguez Meatballs

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November 4, 2016

Ultra easy and tasty meatballs - good on a stick, in a wrap, as part of a mezze etc. We associate merguez with lamb but apparently, in Algeria, beef is often used. It certainly works just as well.


One onion (finely chopped)

3 slices of stale white bread

150g Riverford Herby Harissa paste

500g minced beef or lamb

leaves from a small bnch of flatleaf parsley

salt and pepper


1Heat a little olive oil and sauté the onion for 5 minutes.

2Blitz the bread crumbs in a food processor and add the harissa and onion.

3Don’t wash the pan. Pulse a couple of times and add the mince and parsley

4Keep pulsing until everything comes together. Don’t overwork or the meat will turn rubbery.

5Form into meatballs, brown in the frying pan and finish off in a baking tray in the oven.