Merguez meatballs with giant baked beans
Cutlets and meatballs
Baking
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! <br /> <br />Ingredients: <br /> <br />1 can of Trader Joe's giant baked beans <br /> <br />3-4 lamb merguez links (from D'Artagnan), casein removed <br /> <br />2 handfuls of baby spinach <br /> <br />1-2 tablespoons of crumbled sheep's milk feta cheese <br /> <br />1-2 tablespoons of olive oil <br /> <br />Make it : <br /> <br />Form about 1 1/2 inch meatballs out of the links. <br /> <br />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. <br /> <br />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. <br /> <br />Spoon onto a plate and top with meatballs and crumbled feta. Voila!
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