This recipe combines almost sweet-tasting lamb with fresh herbs and tops the finished product with a harissa-spiked tomato sauce. Serve over rice or in a pita for a protein-packed post-run meal.
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Moroccan Meatballs
Recipe from Leon Ingredients & Recipes by Allegra McEvedy (Conran)
What you’ll need:
The Meatballs
1½ whole grain pitas (roughly 20cm in diameter)
½ cup milk (or water – they’ll be slightly softer if you use milk)
1kg ground lamb
a small bunch of parsley, finely chopped
a small handful of mint, finely chopped
1 teaspoon dried oregano
2 cloves of garlic, chopped
The Sauce
2 tablespoons olive oil
3 cloves of garlic, crushed
4 x 395g cans of diced tomatoes
1½ tablespoons harissa
a handful of basil, leaves picked and chopped
a handful of parsley, chopped
salt and pepper
How to make it
- Rip the flatbread into pieces and soak them in the milk for 10 minutes.
- Then put the bread into a mixing bowl, add the ground lamb, and stir in the parsley, mint, oregano, garlic and some seasoning.
- Mix well, then roll the mixture into walnut-sized balls.
- Either on a ridged grill pan (best) or under a very hot broiler, brown the balls quickly. It’s all about colouring them and not cooking them through, so 5 minutes total cooking time, turning each ball about three times.
- To make the sauce, heat the olive oil in a large heavy skillet and gently fry the crushed garlic.
- Add the chopped tomatoes and harissa. Simmer for 25 to 30 minutes, or until the sauce has reduced.
- Add the meatballs and continue to simmer, covered, for a further 20 minutes, or until the sauce looks about right.
- Lastly stir in the herbs and have a final seasoning check.
