Ingredients
Harissa Meatballs500g lean beef mince & 500g lean pork mince
2 tsp onion powder
3 cloves garlic
2 tbsp harissa paste
60g breadcrumbs
30mls milk
500g pasaata
2 tbsp tomato puree
1 tin chickpeas drained
Salt and pepper
10mls oil
Herby Grains
100g cous cous100ml boiling hot stock
100g wholegrain rice
5g dill
5g parley
5g chives
Sumac & Herby Yogurt Dressing
150g Greek yogurt5g sumac / lemon zest & 2g smoked paprika
5g dill
5g parsley
5g chives
Garnish
Flatbreads ( optional garlic butter )Pomegranate seeds
Method
In a small bowl soak the bread in the milk. In a larger bowl combine the mince, with the onion and garlic powder, harissa paste, bread soaked in milk. Season with a little salt and pepper. Combine everything and shape into 30 meatballs.Heat the oil in a pan and brown off the meatballs. Cook them in batches, don’t overcrowd the pan and this will allow them to brown nicely. Pour the passata and tomato puree into an oven proof dish. Stir in the chickpeas. Transfer them to an oven proof dish.
Pop the browned off meatballs in on top. Cover with foil and bake for 35-45 minutes. Remove the foil for the last 15 minutes and allow the meatballs to brown up.
Herby Grains:
make up the hot stock. Cover the cous cous with the hot stock. Cover with cling film and allow to steam. After 5 minutes, fluff and stir in the fresh herbs.
Sumac and Yogurt Dressing: Combine the sumac, herbs and yogurt with a little seasoning.
Sumac and Yogurt Dressing: Combine the sumac, herbs and yogurt with a little seasoning.
