4 Serves
60 Mins
In a large mixing bowl, combine the ground beef, finely diced onion, minced chili pepper, spice blend, and half of the chopped coriander leaves. Add the egg and salt, mixing thoroughly until well incorporated.
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JamaicanVitamin E
2 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
56 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
293 mg / 1,250 mgPotassium
718 mg / 4,700 mgSodium
2391 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
14 g / 20 gCholesterol
193 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Shape the mixture into small meatballs, roughly the size of a walnut.
Heat olive oil in a large frying pan over medium-high heat. Brown the meatballs and sausage links evenly on all sides, working in batches if necessary to avoid overcrowding the pan. Remove the browned meat and set aside.
In the same pan, add the harissa and cook for one minute until fragrant.
Stir in the tomatoes, chicken stock, and cinnamon. Bring to a gentle simmer and cook for 15 minutes to develop the sauce base.
Return the browned meatballs and sausage to the pan. Cover and simmer for an additional 20 minutes until the meat is cooked through.
Remove from heat and stir in the remaining fresh coriander leaves before serving.
13
g26
g93
g
American
Indian