AuthorRedpost MediaCategoryAutumn, Beef, DinnerUltra 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
1
Heat a little olive oil and sauté the onion for 5 minutes.
2
Blitz the bread crumbs in a food processor and add the harissa and onion.
3
Don’t wash the pan. Pulse a couple of times and add the mince and parsley
4
Keep pulsing until everything comes together. Don’t overwork or the meat will turn rubbery.
5
Form into meatballs, brown in the frying pan and finish off in a baking tray in the oven.
Ingredients
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