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.

1 hour cook

Hugh Woodward

Twisted: Unserious food tastes seriously good.

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.