Greek meatballs with harissa mayonnaise

Fancy something light and tasty? Serve Lise Finckenhagen's Greek meatballs with harissa mayonnaise, pomegranate salad and fennel and orange salad with crispy capers. You can of course omit the capers if you wish. An alternative to capers could be chopped toasted walnuts or pistachios.

Ingredients · Servings 4

600 g minced lamb
1 ts salt
1 egg
2 cloves garlic
1 tablespoon cumin
1 tsp ground coriander
0.5 - 1 tsp cinnamon
0.5 tsp ground pepper
0.5 tsp chili powder
1 dl fresh herbs
2 tablespoons olive oil
2 dl majones
2 - 3 tsp harissa
lemon juice
1 piece pomegranate
0.5 pcs red onion
4 tablespoons parsley
3 tablespoons olive oil
flake salt
1 handful of arugula salad
1 piece fennel
2 pieces of red orange
lemon juice
olive oil
flake salt
2 - 3 ss kapers
oil

Method · 45 min

Knead all the ingredients together well. Wet your hands with water and shape the mixture into 12 oblong meatballs.
Brush the meatballs with a little oil and grill them over medium-high to high heat for about 10 minutes, or until the meat is cooked through.
Turn the meatballs along the way so that they are grilled evenly.
Mix together the mayonnaise and harissa and season with a few drops of lemon juice. Serve the mayonnaise as a dip for the meatballs.
Cut the pomegranate in half along the "equator".
Hold the pomegranate over a bowl. Hit the skin with the back of a spoon so that the seeds loosen and fall into the bowl.
Mix in red onion, parsley, olive oil and a pinch of salt. Mix in the lettuce leaves just before serving.
Dry the capers on kitchen paper.
Heat a couple of cm of oil in a small, thick-bottomed saucepan with high sides. Fry the capers until they pop like a little flower and become golden and crispy.
Lift the crispy capers out of the oil and onto kitchen paper.
Clean and cut the fennel into thin slices, the thinner the better. You can use an asparagus peeler for this job.
Peel the oranges and cut them into thin slices or small pieces.
Mix together the fennel and orange, add a few drops of lemon juice, a little olive oil and a pinch of salt. Sprinkle with capers just before serving.