Merguez Meatballs
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.
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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
- pepper
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