Moroccan Lamb Meatballs
Ingredients
- MEAT:
- 100g fresh breadcrumbs
- 25g flat parsley
- 25g mint
- 25g coriander
- 2 tbsp extra virgin olive oil
- 500g lamb mince
- 2 cloves garlic, crushed
- 1 tbsp harissa
- 1 pinch cumin
- sea salt, black pepper
- SAUCE:
- 1 large onion, chopped finely
- 3 cloves garlic, crushed
- 1 tbsp olive oil
- 25g butter
- 2 tbsp honey
- 1 cinnamon stick
- zest of half an orange
- 1 pinch cumin
- 1 pinch saffron
- 1 pinch smoked paprika
- 500g chopped tomatoes
Method
MEAT:
In a food processor, place together the bread, parsley, mint, coriander and olive oil. Blend into a paste. In a large bowl, mix together the paste, lamb mince, garlic, harissa, cumin, sea salt and black pepper. Roll into medium-sized balls. Cook on tray in oven at 180°C for 25 minutes.
SAUCE:
Cook onion and garlic in oil and butter in medium-sized pot. Add the honey, cinnamon stick, orange zest, cumin, saffron and paprika. Cook for 5 minutes. Add the tomatoes. Cook slowly and bring to boil. Add meatballs and juices from oven and cook for 20 minutes.