Sweet and spicy, these luscious lamb meatballs in a tasty tomato sauce were inspired by classic Middle Eastern flavours. Spoon over buttered couscous for a warming hug in a bowl or serve with flatbreads to scoop up every last drop.
Ingredients
Method
Combine lamb mince, apricots, pine nuts, breadcrumbs, egg, cumin, and half each of the coriander, onion, harissa paste and tomato paste in a large bowl. Season. Using clean hands, mix well and shape mixture into 28-30 meatballs, then transfer to a plate or tray and refrigerate meatballs for 10 minutes.
Heat 1 tablespoon of the oil in a large, deep frying pan and cook the meatballs in batches until golden. Remove to a plate with a slotted spoon and set aside.
Heat remaining oil in the same pan on medium and cook remaining onion for 5 minutes, until softened. Stir in garlic, chilli flakes (if using) and remaining harissa paste and tomato paste. Cook for 1 minute, until fragrant. Stir in chopped tomatoes, half a can of water, chickpeas and pomegranate molasses. Return meatballs to pan. Bring to a simmer, then cook on low heat for 12-15 minutes, uncovered, until meatballs are cooked through.
Top meatballs with yoghurt, feta, extra pine nuts and remaining coriander. Serve with couscous.
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