Create a modern twist on the classic meatball sub with these spiced beef meatballs and fiery harissa cream.
500g beef mince
1 onion, finely diced
1 garlic clove, crushed
1 tsp dried oregano
1 tsp dried chilli flakes
45g fresh breadcrumbs
1 tsp salt
freshly ground black pepper, to taste
Olive oil, to pan-fry
150g sour cream or creme fraiche
45ml harissa paste, thinned with olive oil if necessary
4 slices ciabatta, toasted
fresh flat-leaf parsley sprigs
1) For the meatballs, combine the beef, onion, garlic, oregano, chilli, breadcrumbs, salt and pepper 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, for 10-15 minutes until they’re cooked through and golden brown all over. Remove from the pan and drain on paper towel.
3) For the harissa sour cream, combine the sour cream and harissa in a bowl.
4) To assemble, top the toasted ciabatta with the meatballs and drizzle over the harissa sour cream. Top with fresh parsley and serve immediately.