5 thoughts on “Cs&Cs: spiced meatballs with sriracha sauce

  1. We made these using lamb yesterday – meatballs and burgers. To be honest, I was a bit disappointed that the flavour was not spicier (our harissa was “old” so perhaps not as strong so I made sure to taste it and used a bit more but didn’t come through in the cooking). These definitely need an eye kept on them as they cook quickly (hello leaping flames on the BBQ!), otherwise they will dry out. Our lamb seemed to be fairly lean (there was not much choice – just one store carried ground lamb near us) – the merguez I’ve had in France and northern Africa was much fattier which translated to more flavourful..


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