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Lamb meatballs would work well with these recipe but if like my youngsters, you don’t like lamb, then beef is fine. I have used just one pack of meatballs but if you are a family with big appetites, the recipe is easily doubled with some for leftovers.

24 meatballs

4 tbsp olive oil

2 red onions, chopped

4 garlic cloves, finely chopped

4 tsp ground cumin

2 tsp ground coriander

4 tbsp rose harissa paste

2 x 400g cans of tomatoes

Few mint and coriander leaves shredded for garnish

Heat a frying pan with 1 tbsp of the olive oil and brown the meatballs all over on a high heat. You want a nice dark colour and it doesn’t matter if bits stick to the bottom of the pan as you will deglaze the pan later.

Remove the balls, lower the heat and add the final tbsp of olive oil. Drop in the onions and saute until soft (about 10 minutes). Add garlic and cook for a few minutes being careful not to let it burn. Add ground cumin and ground coriander, stir through and cook for 1 minute.

Turn the heat up to medium and add harissa and tomatoes, half fill the tomato tin with water and add that too. Using a spatula, scrape any bits from the bottom of the pan. Cook gently for 10 minutes breaking the tomatoes up as it cooks.

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Stir the meatballs into the sauce and let it all simmer for a further 10 minutes.

Serve with Orzo, couscous, bulgar wheat or in a pitta

Meatballs with harissa tomato sauce

Jules
You can use lamb or beef shop bought meatballs for this recipe
No ratings yet
Prep Time 5 mins
Cook Time 40 mins
Course Main Course
Cuisine North African
Servings 4 people
Calories 411 kcal

Ingredients
  

  • 24 meatballs Shop bought usually come in packs of 12
  • 4 tbsp olive oil
  • 2 red onions chopped
  • 4 cloves garlic finely chopped
  • 4 tsp ground cumin
  • 2 tsp ground coriander
  • 4 tbsp harissa paste
  • 2 400g can chopped tomatoes
  • fresh mint and coriander to garnish

Instructions
 

  • Heat a frying pan with 1 tbsp of the olive oil and brown the meatballs all over on a high heat. You want a nice dark colour and it doesn’t matter if bits stick to the bottom of the pan as you will deglaze the pan later.
  • Remove the balls, lower the heat and add the final tbsp of olive oil. Drop in the onions and saute until soft (about 10 minutes). Add garlic and cook for a few minutes being careful not to let it burn. Add ground cumin and ground coriander, stir through and cook for 1 minute.
  • Turn the heat up to medium and add harissa and tomatoes, half fill the tomato tin with water and add that too. Using a spatula, scrape any bits from the bottom of the pan. Cook gently for 10 minutes breaking the tomatoes up as it cooks.
  • Stir the meatballs into the sauce and let it all simmer for a further 10 minutes.
    Serve with Orzo, couscous, bulgar wheat or in a pitta

Nutrition

Calories: 411kcalCarbohydrates: 12gProtein: 16gFat: 33gSaturated Fat: 9gCholesterol: 60mgSodium: 263mgPotassium: 493mgFiber: 3gSugar: 4gVitamin A: 175IUVitamin C: 9mgCalcium: 87mgIron: 5mg
Tried this recipe?Let us know how it was!
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