Harissa Meatballs with Jazzy Quinoa
Harissa is a spice blend from North Africa which comes in both powder and paste form and I absolutely love it. As well as chilli, red peppers and garlic, most harissa pastes contain rose water, which subtly adds a floral aroma and gives any dish a bit of magic.
These mini meatballs are incredibly quick and easy to make meaning they're perfect for a midweek supper. I've added dates, pine nuts and caramelised red onion to my quinoa but feel free to add whatever dried fruit and nuts you like - pomegrantate seeds work really well if you can get your hands on them!
Harissa Meatballs with Jazzy Quinoa
Serves 2
250g lean chicken or turkey mince
1 tbsp harissa paste
2 small red onions, 1 grated and 1 thinly sliced
olive oil
1 x microwave pack of quinoa
2 tbsp fresh mint, chopped
2 tbsp fresh flat-leaf parsley, chopped
1 lemon, juice only
1 heaped tbsp pine nuts, lightly toasted in a dry pan
handful dates, pitted and roughly chopped
sea salt and freshly ground black pepper
natural yoghurt, to serve
Mix the mince, harissa and grated onion in a bowl with some seasoning. Roll into small balls - you should be able to make 20. Leave in the fridge to chill.
Heat 1 tsp oil in a small sauce pan over a medium-low heat, fry the sliced onion with a good pinch of salt until soft and caramelised.
Heat 1 tbsp oil in a large non-stick frying pan. Fry the meatballs for around 10 minutes, turning until golden all over and cooked through. You may have to do this in batches in which case you can keep the cooked meatballs warm in a low oven.
Cook the quinoa according to packet instructions then mix with the caramelised onion, lemon juice, pine nuts, dates, mint and parsley, a drizzle more olive oil and plenty of seasoning. Serve the meatballs on the quinoa, drizzled with any pan juices and a couple of spoonfuls of natural yoghurt.
These mini meatballs are incredibly quick and easy to make meaning they're perfect for a midweek supper. I've added dates, pine nuts and caramelised red onion to my quinoa but feel free to add whatever dried fruit and nuts you like - pomegrantate seeds work really well if you can get your hands on them!
Harissa Meatballs with Jazzy Quinoa
Serves 2250g lean chicken or turkey mince
2 small red onions, 1 grated and 1 thinly sliced
olive oil
1 x microwave pack of quinoa
2 tbsp fresh mint, chopped
2 tbsp fresh flat-leaf parsley, chopped
1 lemon, juice only
1 heaped tbsp pine nuts, lightly toasted in a dry pan
handful dates, pitted and roughly chopped
sea salt and freshly ground black pepper
natural yoghurt, to serve
Mix the mince, harissa and grated onion in a bowl with some seasoning. Roll into small balls - you should be able to make 20. Leave in the fridge to chill.
Heat 1 tsp oil in a small sauce pan over a medium-low heat, fry the sliced onion with a good pinch of salt until soft and caramelised.
Heat 1 tbsp oil in a large non-stick frying pan. Fry the meatballs for around 10 minutes, turning until golden all over and cooked through. You may have to do this in batches in which case you can keep the cooked meatballs warm in a low oven.
Cook the quinoa according to packet instructions then mix with the caramelised onion, lemon juice, pine nuts, dates, mint and parsley, a drizzle more olive oil and plenty of seasoning. Serve the meatballs on the quinoa, drizzled with any pan juices and a couple of spoonfuls of natural yoghurt.
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