1 1/2 lb (675 g) ground veal

1 onion, finely chopped

2 eggs

2 cloves garlic, finely chopped

1/4 cup (31 g) bread crumbs

1 tbsp harissa paste

1 tsp salt

1/2 tsp ground coriander

1/2 tsp ground fennel

12 wooden skewers, soaked in water for 30 minutes

In a bowl, thoroughly combine all the ingredients until the mixture becomes sticky. Season with pepper.

With a 1/4-cup (60 ml) ice cream scoop or measuring cup, form 12 meatballs. With lightly oiled hands, press the meat into a sausage shape around each skewer. Set aside.

Preheat the grill, setting the burners to high. Oil the grate.

Grill the keftas for about 4 minutes on each side or until the meat is golden brown. Gently toast the hot dog buns.

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