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Merguez Meatballs

Yields1 Serving

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
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.