Harissa meatballs
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4
Ingredients
- 500g lamb mince
- 5 dried apricots, finely chopped
- 40g pine nuts, toasted, plus extra to serve
- 50g soft breadcrumbs
- 1 egg, beaten
- 1 tsp ground cumin
- ½ a small bunch coriander, leaves picked and finely chopped
- 1 large onion, finely chopped
- 4 tbsp Belazu Rose Harissa Pesto
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- ¼ - ½ tsp chilli flakes, (optional)
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- 1 tbsp pomegranate molasses
- 50g feta, crumbled
- yogurt and buttered couscous, to serve
Method
- STEP 1
Tip the lamb, apricots, pine nuts, breadcrumbs, egg, cumin, half the coriander, half the onion and half the Belazu Rose Harissa Pesto into a large bowl with some seasoning. Mix well, using clean hands, and roll into 28-30 meatballs, transfer to a plate or tray and chill for 10 minutes.
- STEP 2
Heat 1 tbsp of the oil in a large, deep frying pan and fry the meatballs until golden brown all over. Scoop out onto a plate when browned using a slotted spoon – you may need to do this in batches.
- STEP 3
Heat the remaining oil in the pan and fry the remaining onion for 5 minutes until softened. Stir in the garlic and chilli flakes, if using, and cook for 1 minute more until fragrant. Tip in the tomatoes, half a can of water, the remaining Belazu Rose Harissa Pesto, the chickpeas and pomegranate molasses. Bring to a simmer and cook for 15-20 minutes or until thickened and saucy. Nestle in the meatballs and pour in any resting juices, then return to a simmer and cook, covered, for 10 minutes until the meatballs are cooked through.
- STEP 4
Scatter over the feta and a few more pine nuts, then top with a swirl of yogurt and the rest of the coriander. Serve with some buttered couscous on the side.
