A fantastic dish for a snack or main course. The meatballs can easily be reheated or eaten cold. I also hold some back before cooking and they will last in the fridge for a couple of days so I can just cook them as needed for a hassle free weeknight meal. But, they smell really good when they’re cooking, so good luck if you can save any!!

You can oven bake these meatballs, but I prefer to pan-fry them to get a tasty brown outside – just make sure they are cooked all the way through.

I love harissa. It’s not an over powering heat – it’s more like a slow warmth that doesn’t overpower. If you prefer more heat, pop in another tablespoon, but bear in mind, not all harissa is made with the same strength of chilli, so taste yours first to check the heat!

Brown the meatballs and cook to pack instructions or until whatever meat you are using is properly cooked through. At the end, deglaze the pan of the stuck on bits of meat with the chicken stock or passata

Mix harissa with the yorghurt and juices from the meatball pan. Taste and add more harissa if you like it hot.

Finely shred the little gem lettuce and mix with the chopped fresh herbs and spring onion

Take a pitta and generously smear the inside with the harissa yoghurt mix, next stuff in some salad, top with 3 meatballs, a little more yoghurt and finish with a sprinkle of tomato.