You can use lamb or beef shop bought meatballs for this recipe
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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
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