Ciabatta with meatballs and harissa sour cream

Ciabatta with meatballs and harissa sour cream recipe

Everyone loves a good meatball. So why not transform these childhood favourites into a sophisticated adult sandwich?

Recipe by Alida Ryder 

Ciabatta with meatballs and harissa sour cream

Serves: 4
Cooking Time: 20 mins

Ingredients

  • Meatballs

  • 500g beef mince
  • ½ onion, finely diced
  • 1 garlic clove, crushed
  • 5ml (1 tsp) dried oregano
  • 5ml (1 tsp) dried chilli flakes
  • 45g (¾ cup) fresh breadcrumbs
  • 10 – 15ml (2 – 3 tsp) salt
  • freshly ground black pepper, to taste
  • Harissa sour cream

  • 150g sour cream/crème fraîche
  • 45ml (3 tbsp) harissa paste, thinned with olive oil if necessary
  • To serve

  • 4 slices ciabatta, griddled/toasted under the grill
  • fresh flat-leaf parsley sprigs

Instructions

1

For the meatballs, combine the ingredients in a bowl and mix well. Form golf ball-size meatballs and set aside.

2

Heat a large frying pan over medium heat and add oil. Fry the meatballs, turning frequently, until they’re cooked through and golden brown all over, 10 – 15 minutes. Remove from the pan and drain on paper towel.

3

For the harissa sour cream, combine the ingredients in a bowl and mix through.

4

To assemble, top the griddled ciabatta with the meatballs and drizzle over the harissa sour cream. Top with fresh parsley and serve immediately.

 

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