Harissa-spiced meatballs with houmous and pomegranate seeds

Harissa-spiced meatballs with houmous and pomegranate seeds
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

We’ve given turkey meatballs a spicy update with the addition of harissa paste. Serve with fluffy couscous and sprinkle with pine nuts and pomegranate seeds, if you like.

Looking for a classic meatball recipe? Take a look at these beef meatballs in tomato sauce. 

Nutrition: For 4

Calories
553kcals
Fat
19.7g (2g saturated)
Protein
39.3g
Carbohydrates
52.1g
Fibre
5.2g
Salt
1g
Calories
553kcals
Fat
19.7g (2g saturated)
Protein
39.3g
Carbohydrates
52.1g
Fibre
5.2g
Salt
1g

Ingredients

  • 500g turkey mince
  • 1 tbsp harissa paste
  • 2 banana shallots
  • 1 garlic clove
  • 40g fresh breadcrumbs
  • 1 medium free-range egg
  • 200g couscous
  • 200ml boiling water
  • 100g smooth houmous
  • 40g toasted pine nuts
  • A handful of soft herbs
  • 100g pomegranate seeds

Method

  1. In a bowl, mix 500g turkey mince, 1 tbsp harissa paste, 2 chopped banana shallots, 1 crushed garlic clove, 40g fresh breadcrumbs and 1 medium free-range egg with salt and pepper. Shape into 16 meatballs.
  2. Heat a splash of oil in a large non-stick frying pan, then fry the meatballs for about 10 minutes, turning occasionally, until browned and cooked through.
  3. Meanwhile, put 200g couscous in a heatproof bowl. Pour over 200ml boiling water. Put a plate on top of the bowl and set aside for 5 minutes, then fluff up with a fork.
  4. Spoon the couscous onto a platter, top with the meatballs then drizzle with 100g smooth houmous. Sprinkle with 40g toasted pine nuts, a handful of fresh soft herbs and 100g pomegranate seeds, if you like.

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