Harissa Lamb Meatballs with Roasted Tomatoes

Serves 6 90 min Added by Julian

These juicy meatballs are bursting with flavour, roasted with vine tomatoes and served on a garlicky yoghurt.

Great eaten with flatbreads to help mop up all the lovely juices.

LAMB MEATBALLS

  • 650 grams lamb mince OR these also work great with pork mince
  • ¼ cup harissa paste
  • 1 large egg
  • 1 cup fresh breadcrumbs
  • ¼ loosely packed cup fresh
  • chopped herbs
  • 3 cloves garlic, crushed
  • ¼ teaspoon ground cinnamon
  • sea salt and ground pepper
  • 2 tablespoons extra-virgin olive oil for frying

ROAST TOMATOES

  • 3 tablespoons harissa paste
  • 500 grams vine tomatoes, halved
  • 3 cloves garlic, thinly sliced

TO SERVE

  • 2 cups Greek yoghurt
  • 1 clove garlic, crushed
  • 6 flatbreads, toasted

Preheat the oven to 180°C regular bake.

Preparation

LAMB MEATBALLS: In a large bowl, combine all the meatball ingredients. Roll into roughly 16 balls and place on a tray or large plate.

  1. Heat the oil in a dutch oven or frying pan over a medium heat.
  2. Fry the meatballs in batches until golden on all sides. Remove from the pan and set aside. Don't wash the pan.

ROAST TOMATOES:

  1. Add the harissa paste to the pan and fry for 2 minutes.
  2. Reduce the heat and add the tomatoes and garlic, briefly fry before placing a lid on top. Sweat the tomatoes for 8-10 minutes until softened.
  3. Add the meatballs to the pan, cover and cook in the oven for 20 minutes. Remove the lid and cook for a further 10 minutes until the liquid has reduced.
  4. To reduce the liquid further, remove the meatballs and set aside. Cook the tomatoes and juices for a further 10 minutes then return the meatballs to the pan to heat through.
  5. While the meatballs are baking, combine the Greek yoghurt and garlic in a bowl.
  6. Smear the garlic yoghurt on the base of a large dish, top with meatballs, tomatoes and juices,

Serve with grilled flatbreads.