Original Harissa Italian Baked Meatballs
Juicy baked beef and Italian sausage meatballs served in a rich, buttery marinara warmed through with Original harissa for a subtle kick. A cosy, crowd-pleasing dinner.
Ingredients
- •450 g 80/20 ground beef
- •225 g mild Italian sausage, casings removed
- •60 g breadcrumbs
- •50 g freshly grated Parmesan, plus more for serving
- •15 g (¼ cup) finely chopped parsley, plus more for garnish
- •1 large egg, beaten
- •4 garlic cloves, minced
- •1½ tsp kosher salt
- •1 tsp freshly cracked black pepper
- •1 jar (700–900 g) marinara sauce
- •60 g salted butter, softened
- •2 tbsp Original Harissa
Method
Preheat the oven to 180°C, with the oven rack positioned in the middle. Line a baking tray with foil.
In a large bowl, combine the beef, sausage, breadcrumbs, Parmesan, parsley, egg, garlic, salt, and pepper. Mix well, then with wet hands, form golf ball–size meatballs (about 30 g each) — you should get about 15. Arrange on the prepared sheet pan.
Bake for about 25 minutes, until browned and cooked through.
Meanwhile, combine the butter, marinara, and harissa in a small saucepan over medium heat. Cook until the butter is melted and the sauce is warmed through, about 5 minutes.
Spoon the meatballs and sauce into serving bowls, then finish with a sprinkle of Parmesan and fresh parsley.
no seed oils · no preservatives · EVOO
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