Merguez Meatballs with Pistachios (4)

A recipe from Nigel Slater.

Merguez Meatballs with Pistachios (4)
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Merguez Meatballs with Pistachios (4)
Print Recipe
Instructions
  1. Peel and finely chop the shallots. Warm the olive oil in a shallow pan over a moderate heat, add the shallots then leave them to cook for 10-15 minutes until soft and turning golden. The occasional stir will ensure even cooking.
  2. While the shallots soften, remove the skins from the sausages, putting the meat into a mixing bowl. Keep the shallots cooking for a few minutes longer till they turn pale bronze then transfer them to a mixing bowl.
  3. Chop the parsley, mint leaves and pistachios and stir into the sausage meat, then add the shallots and combine. Form the mixture into 12 balls, setting them on a small tray as you go. Refrigerate for at least 30 minutes.
  4. Warm a shallow layer of oil in a sauté pan then add the balls and fry till nicely browned, turning them occasionally so they colour evenly.
  5. While they cook, roughly chop the pistachios and the parsley leaves. When the meatballs are dark and glossy, remove from the pan, place on a serving dish then finish with a scattering of the chopped nuts, herbs and pomegranate seeds.
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