▪️
▪️
INGREDIENTS
Harissa Sauce
- 1tbsp olive oil
- 1 Red Pepper – diced
- 1 onion – diced
- 100g harissa paste
- 1 400g tin chopped tomatoes
- 1 400g tin chickpeas - drained
▪️▪️▪️▪️▪️▪️▪️▪️
Meatballs
- 1tbsp olive oil
- 250g lamb mince
- ¼ tsp of salt
- Freshly ground black pepper
- 1tsp dried mint
▪️▪️▪️▪️▪️▪️▪️▪️
Tahini sauce
- 4tbsp tahini
- Juice of half a lemon
- Handful flat leaf parsley (roughly chopped)
METHOD:
1. Make the harissa sauce. Fry the peppers and onions in the olive oil over a medium heat for a few minutes to soften them a bit. Add the harissa and cook for another few minutes, stirring every so often. Take off the heat, add the tomatoes and use a blender or food processer to blitz to a smooth consistency.
2. Make the meatballs. Put all the ingredients in a bowl and use your hands to mix well. Shape into 6/7 similar sized balls. Heat the olive oil in a pan and when it’s hot add the meatballs and brown all over (it should only take about a minute for each side). Add the harissa sauce and the chickpeas to the pan with the meatballs and simmer for 20 – 25 mins until the meatballs have cooked through.
3. Make the tahini sauce. Add the tahini and lemon juice to a small bowl with a couple of splashes of water and stir well. Keep stirring until it’s well combined (this can take a while sometimes). If the sauce is too thick then add a couple more splashes of water and mix in.
4. Once the meatballs are cooked drizzle the tahini sauce over the top and sprinkle with parsley. Serve with rice, flatbreads or roast potatoes and some greens.