Harissa Lamb Meatballs
Middle eastern inspired lamb meatballs in a rich harissa tomato sauce. Reheated during the week and served with crusty bread and orzo (or your favourite pasta!). Perfect with a delicious Lipton Ice Tea.
Done in 1 hour
Serves 0
Ingredients
For the meatballs:
250g lamb mince
50gbreadcrumbs
1onion, blended with a splash of milk
30g flat leaf parsley, finely chopped
2garlic cloves, minced
½ tsp chilli flakes
½ tspground cumin
to tastesalt and pepper
For the sauce:
1onion, diced
4garlic cloves, minced
1red chilli, finely chopped
1 tbsptomato paste
1 heaped tbspharissa paste
1 tspground cumin
400gchopped tomatoes + water from the can
1 tsp balsamic vinegar
to tastepinch brown sugar
a knobunsalted butter
To serve:
200gspaghetti
to tastefeta, crumbled
to tastecrusty bread
Method
Start by making the meatballs. Combine the lamb mince, breadcrumbs, blended onion, garlic, parsley, chilli flakes, cumin, salt, and pepper, being careful not to over mix.
Roll into equal sized balls, and pop into the fridge.
Preheat the oven to 200 C. Drizzle a tray with olive oil, arrange the meatballs, then into the oven for 20 minutes.
For the sauce, saute the onion, garlic, and chilli in a knob of butter. Once softened and fragrant, add the tomato and harissa paste. Stir through, cook for 2-3 minutes, then deglaze with the tomatoes, water, cumin, balsamic, brown sugar, salt, and pepper.
Leave to simmer on low for 20 minutes until thickened and darkened, adding more water if needed.
Add the cooked meatballs to the sauce, and leave to simmer for another 5 minutes. Cook the pasta, and gently toss through the meatballs in sauce. Serve with crumbled feta and crusty bread.
