Directions
- 1Take the sausages out of their skin and put them in a bowl.
- 2Grate in the courgette to help keep the balls moist.
- 3Season the sausage meat with Aleppo pepper, smoked paprika, urfa chilli dust, cumin, and coriander dust.
- 4Add salt, pepper and a clove of garlic.
- 5Add crumbed toast to absorb excess moisture.
- 6Shape the mixture into balls and bake in the oven at 200 degrees for 27 minutes.
- 7Dice onions, celery and garlic and fry them in oil with the grated courgette.
- 8Add harissa and cumin.
- 9Add canned tomatoes.
- 10Add orzo pasta, grated chicken stock cube, and boiling water, stirring frequently.
- 11Add lemon juice, sour cream, and parsley.
- 12Add the baked meatballs to the sauce, and serve with Parmesan cheese and an oily drizzle.
Ingredients
- 8 sausages
- 1 courgettes
- 1 tsp Aleppo pepper
- 1 tsp smoked paprika
- 1 tsp urfa chilli dust
- 1 tsp cumin
- 1 tsp coriander dust
- 1 pinch salt
- 1 pinch pepper
- 1 clove garlic
- 1 handful crumbed toast
- 1 onions
- 1 celery
- 2 tbsp oil
- 1 tbsp harissa
- 1 can tomatoes
- 1 cup orzo
- 1 chicken stock cube
- 1 cup boiling water
- 1 lemon
- 2 tbsp sour cream
- 1 handful parsley
- 1 tbsp oil
Equipment
knifebowlgraterbaking trayfood processorfrying pan
Related recipes
Harira Soup
Moroccan · Soup
Mqila
Moroccan · Soup
APRICOT CARPACCIO & CRISPY LAMB
Moroccan · Soup
One Pan Butter Beans Merguez Sausages & Green Harissa
Moroccan · Soup27m
High Protein Harissa Chicken Thighs
Moroccan · Soup1h 15m
Harissa & Olive Brown Rice Soup
Moroccan · Soup35m
Creamy Carrot Lentil and Harissa Soup
Moroccan · Soup1h
الحريرة المغربية
Moroccan · Soup
Chorba vermicelles
Moroccan · Soup
Smoky Moroccan Chickpea Stew
Moroccan · Soup15m
Chicken, potato, and olive stew
Moroccan · Soup
MINESTRINA ALLA MAROCCHINA
Moroccan · Soup20m