Baked harissa feta meatballs
Have dinner on the table in 30 minutes – this dish of meatballs with jewelled couscous is speedy enough for midweek and special enough for the weekend, and you can prep ahead too.
Ingredients · Servings 4
- 500g lamb mince
- 3 tbsp harissa paste
- 50g feta crumbled
- 1 egg
- 2 tbsp breadcrumbs
- 2 x 400g cans chopped tomatoes
- 1 red onion finely chopped
- 350g frozen sliced peppers
- 1 tsp frozen chopped garlic
- 1 tbsp pomegranate molasses
- oil for frying
- cooked giant couscous
- chopped parsley
- pomegranate seeds
Method · 30 min
- Put the lamb mince, 2 tbsp harissa paste, the feta, egg and breadcrumbs in a bowl, season with ½ tsp salt and some pepper, then mix to combine. Roll the mixture into 16 equal-sized balls. If chilling or freezing for later, tip the meatballs into a medium reusable freezerproof bag or container and seal.
- Combine the chopped tomatoes, red onion, sliced peppers, garlic, remaining harissa paste and the pomegranate molasses in a bowl. If chilling or freezing for later, tip the mixture into a second freezerproof bag or container and seal. Both bags/containers will keep chilled for up to three days, or frozen for up to three months. Defrost both in the fridge overnight before continuing.
- Heat the oven to 200C/180C fan/gas 6. Heat a splash of oil in a deep ovenproof frying pan over a medium-high heat and brown the meatballs all over. Remove to a bowl. Tip the chopped tomato mixture into the pan, bring to the boil, then reduce the heat to a simmer. Cook for 5 mins, then nestle the meatballs into the sauce, transfer to the oven and bake for 20 mins until golden and bubbling. Serve with couscous, and top with parsley and pomegranate seeds, if you like.
- 50g fetacrumbled
- 1 red onionfinely chopped
To serve
- kcal471
- fat27g
- saturates10g
- carbs22g
- sugars16g
- fibre4g
- protein32g
- salt1.63g
