Print Options:

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

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


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


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


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


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