Oriental meatballs and Merguez

Name: Oriental meatballs and Merguez
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 2 Garlic cloves; 750 g minced lamb; 3 TABLESPOONS breadcrumbs, 2 eggs (size M); 7-10 Tbsp 1 1⁄2 Tbsp Harissa (Arabic spice paste; tube); 7-10 Tbsp ground cinnamon and cumin, salt; 4 TABLESPOONS Oil; 10 small Merguez (spicy lamb sausages; approx. 60 g each); 2 stem(s) flat leaf parsley

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

2 Garlic cloves
750 g minced lamb
3 TABLESPOONS breadcrumbs, 2 eggs (size M)
7-10 Tbsp 1 1⁄2 Tbsp Harissa (Arabic spice paste; tube)
7-10 Tbsp ground cinnamon and cumin, salt
4 TABLESPOONS Oil
10 small Merguez (spicy lamb sausages; approx. 60 g each)
2 stem(s) flat leaf parsley

Directions

1
Peel garlic and dice finely. Knead with minced meat, breadcrumbs, eggs and harissa. Season with approx. 1⁄2 TL cinnamon and approx. 1 TL cumin and salt each. Form approx. 24 balls from the mixture. Heat 3 tablespoons of oil in a large pan.
2
Fry the meatballs in it in portions all around for about 6 minutes. Remove and keep warm.
3
Heat 1 tablespoon of oil in the frying fat. Fry Merguez in it all around for about 6 minutes. Wash parsley, shake dry, cut leaves into strips. Arrange meatballs and sausages. Sprinkle with parsley.