Thursday, 13 June 2013

Moroccan Lamb & Harissa Meatballs in Tomato Sauce

I made ordinary meatballs before half term and my 4 year old grumbled 'why can't we have spicy ones'.  So this week I fulfilled his wish simply using some homemade harissa, lamb mince, and basic tomato pasta sauce.

Serves 4
1kg lean lamb mince
3 heaped tsp harissa (about 1-2tsp if using shop bought)
Handful of breadcrumbs
1 Free Range Egg (optional)

Tomato Sauce
2 tin of tomatoes, liquidised or passata
2 cloves of garlic, finely chopped
1 onion, finely chopped

In a large mixing bowl, squidge the mince, harissa, breadcrumbs, egg if using, and a little pepper & salt together with your fingers. When thoroughly mixed, scoop out a heaped teaspoon of mince and shape into a ball with your hands.  This quantity of mince made about 20 small meatballs when I made them this week.

When shaped,  plop into a lightly oiled large non-stick frying pan and fry over a medium high heat until they begin to brown then remove to a plate.

When all the meatballs are made and fried, pour off all but a tablespoon of the lamb fat.  Fry the onions and garlic for a few minutes then add the tomatoes, plus a can of water.  Bring to the boil, turn down a simmer, return the browned meatballs to the sauce and simmer with the lid of for 20-30 minutes.  Serve over rice or pasta.

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