Hey there! School is almost out here in Jersey. So, it's time to enjoy the beach and everything else that comes along with Summer.
I'm bombarding my daughter with all kinds of activities this year, in hopes she won't get too bored this time around. We've also got a couple little road trips planned – one to Cape May, NJ and the other to Burlington, VT. Have you been?
Last summer, I posted a delicious merguez burger recipe, this year I bring you... merguez meatballs! That's right, merguez sausages are very soft and easy to pull apart and can be easily formed into either patties or little meatballs.
I also got these awesome giant baked beans at Trader Joe's the other day and I simply couldn't resist pairing them along with the merguez meatballs. Looking for an easy and flavorful din-din? Well, this is it peeps! And it's good for you, to boot. Got beans for fiber, spinach for all sorts of vitamins, and the lamb merguez meatballs for your protein. Enjoy!
Merguez Meatballs with Giant Baked Beans
1 can of Trader Joe's giant baked beans
3-4 lamb merguez links (from D'Artagnan), casein removed
2 handfuls of baby spinach
1-2 tablespoons of crumbled sheep's milk feta cheese
1-2 tablespoons of olive oil
Make it :
Form about 1 1/2 inch meatballs out of the links.
Drizzle a little olive oil into a medium cast iron pan or non-stick over medium heat. Once hot, add the meatballs and fry until browned. Set aside and remove fat from pan.
Drizzle some more olive oil into the same pan over med-low heat, and add the beans (trying to leave as much of the oil in the can) and spinach. Cook until spinach is wilted.
Spoon onto a plate and top with meatballs and crumbled feta. Voila!