• Recipes
• Second course
• Cutlets and meatballs
• Merguez meatballs with giant baked beans

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!
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<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
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<br />2 handfuls of baby spinach
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<br />1-2 tablespoons of crumbled sheep's milk feta cheese
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<br />1-2 tablespoons of olive oil
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<br />Make it :
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<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.
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<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.
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<br />Spoon onto a plate and top with meatballs and crumbled feta. Voila!

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