Harissa Meatballs
These spiced lamb meatballs are full of North African flavour from our Harissa Flavour Bomb. The meatballs are moist and moreish and served in a spiced harissa sauce with tomatoes and chickpeas. Simple to make and tasty to eat – great for a comforting weeknight dinner.
Method
Place all the ingredients for the meatballs in a bowl and mix with your hands until well combined. Divide into 14 portions and roll into meatballs. Set aside on a plate.
Preheat the oven to 200˚C/180Cfan
Place a large oven-proof sauté pan over a medium high heat and add a little oil. Fry the meatballs on all sides until browned. Remove from the pan and set aside.
Add a little more oil if needed to the same pan. Add the onions and cook for 4-6 minutes until softened. Add the remaining half of the flavour bomb and cook for a further minute.
Add the tinned tomatoes. Bring to a steady simmer and cook for 5 minutes before adding the chickpeas, stirring to combine. Season to taste.
Return the meatballs to the pan, coating them in the sauce. Place the pan in the oven and cook for 20 minutes or until the sauce has thickened and the meatballs are cooked through.
Serve with hot flatbreads and bowls of rice, a dollop of yoghurt and garnish with parsley.
*Our Ainsley Flavour Bombs are available from selected Asda stores and from Asda online (find us next to the stock cubes!)
Ingredients
- For the Meatballs
- 400g lamb mince
- ½ onion, grated
- 75g breadcrumbs
- ½ Ainsley North African Harissa Flavour Bomb*
- 3 tbsp milk
- pinch of salt and freshly ground black pepper
- For the Sauce
- 2 tbsp olive oil
- ½ onion, finely chopped
- salt and freshly ground black pepper
- ½ Ainsley North African Harissa Flavour Bomb
- 1 x 400g tin of finely chopped tomatoes
- 1 x 400g tin of chickpeas, drained and rinsed
- To Serve
- Flatbreads (optional)
- Cooked rice and natural yoghurt, flat leaf parsley to serve