Smoked Lamb Meatballs Recipe With Harissa Sauce

Smoked lamb meatballs with sweet-sour harissa sauce

Name: Smoked lamb meatballs with sweet-sour harissa sauce
Total time: 30 min
Yield: serves 8
Ingredients: ready-made lamb meatballs 48; olive oil; sweet smoked paprika 3 tsp; tomato and red pepper or tomato garlic pasta sauce 2 x 350g jars; sultanas or raisins 150g; honey 2 tbsp; harissa paste 2 tbsp; pomegranate molasses 3 tbsp; flat-leaf parsley a handful (optional)

30 minutes
serves 8
Easy

Spice up ready-made lamb meatballs with pomegranate molasses and harissa for a Mediterranean feast

November 30, 2015 at 8:43 am

Ingredients

ready-made lamb meatballs 48
olive oil
sweet smoked paprika 3 tsp
tomato and red pepper or tomato garlic pasta sauce 2 x 350g jars
sultanas or raisins 150g
honey 2 tbsp
harissa paste 2 tbsp
pomegranate molasses 3 tbsp
flat-leaf parsley a handful (optional)

Method

Step 1

Heat the oven to 200C/fan 180C /gas 6. Put the meatballs in a single layer into a snugly-fitting roasting tin. Drizzle over 1 tbsp oil, sprinkle over the paprika with some freshly ground black pepper, and toss everything together. Roast in the oven for 15 minutes until golden brown. Tip away the oil (it’ll be solid when it cools, so collect it in a mug for throwing in the bin).
Step 2

Remove the meatballs from the oven. Mix the tomato sauce, sultanas or raisins, honey, harissa and pomegranate molasses, and then stir into the meatballs with 100ml of water (use this water to swill out the sauce jars). Bake for another 10 minutes until the meatballs are coated in the sauce and it’s reduced and bubbling.
Step 3

Transfer the saucy meatballs to a serving dish, scatter with a little roughly chopped parsley, if using, and serve.