Harissa Meatball Sub

Tender lamb meatballs in a spicy tomato sauce, loaded into crusty bread with zingy chermoula.

Done in 1 hour

Serves 4

Dish by Spencer Lengsfield

Ingredients

Meatballs

500glamb mince

2 tspras el hanout

1 tbspharissa paste

1 tspground cumin

2 tbspcoriander, finely chopped

1onion, blended

2garlic cloves, minced

1egg

50gbreadcrumbs

Salt, to taste

Tomato sauce

3garlic cloves, sliced

1 tbsptomato paste

400gtinned tomatoes

1 tbspharissa paste

1 tspras el hanout

1 tspbrown sugar

Salt, to taste

Olive oil

Chermoula

50gchermoula

50gcoriander

1garlic clove

1 tspground cumin

1/2 tspground coriander

1/2 tspcayenne

1lemon, juice

1/2preserved lemon, chopped (optional)

Olive oil

Salt, to taste

To serve

Crispy onions

Yoghurt

Sub roll

A meatball sub, but make it North African. Chermoula is a herby sauce used in Moroccan, Tunisian, Libyan, and Algerian cooking - it's traditionally used to flavour grilled seafood, but it works so well here to cut through the richness of the meatballs. This one is guaranteed to up your sarnie game.

Method

Preheat oven to 200 C. Combine everything for the meatball mix. Mix until combined, but be sure not to over mix as this can make the meatballs tough.

Shape the meatballs, pop onto an oiled tray and into the oven for 15 minutes or until just cooked through.

Add a splash of olive oil to a pan, along with the garlic. Fry for a few minutes until lightly golden, then go in with the tomato and harissa paste.

Once the tomato paste has darkened slightly, then go in with the tinned tomatoes, ras el hanout, sugar, and salt. Cook on a low heat to reduce.

Add all of the chermoula ingredients to a blender, and blitz until smooth.

When the meatballs are done, pop them into the tomato sauce and toss to coat.

Assemble the sub - bread, yoghurt, meatballs with a drizzle of sauce, chermoula, and crispy onions. Enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.