Harissa-spiced meatballs with houmous and pomegranate seeds
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Easy
- October 2019

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Serves 4
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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.
- 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
- 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.
- 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.
- 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.
- 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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