Moroccan Lamb Meatballs

Ingredients

• 500g ground lamb
• 1 small yellow onion, grated
• 3 cloves garlic, minced
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh cilantro, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 egg
• 3 tbsp breadcrumbs
• 2 tbsp harissa paste
• 400g crushed canned tomatoes
• 1 tbsp olive oil
• 1/2 tsp honey
• Salt and black pepper to taste
• Fresh cilantro and lemon wedges, to serve

Steps

1. 1

   1. Combine the lamb, grated onion, garlic, parsley, cilantro, cumin, coriander, paprika, cinnamon, cayenne, egg, and breadcrumbs in a large bowl. Season well, mix until just combined, and roll into golf ball-sized meatballs.

2. 2

   2. Heat olive oil in a wide skillet over medium-high heat and brown the meatballs in batches on all sides, about 4 minutes total. Transfer to a plate.

3. 3

   3. In the same pan, add the harissa paste and stir for 30 seconds, then pour in the crushed tomatoes and honey. Season and stir to combine.

4. 4

   4. Return the meatballs to the pan, nestle them into the sauce, cover, and simmer over medium-low heat for 15 minutes until cooked through and the sauce has thickened.

5. 5

   5. Taste the sauce and adjust seasoning. Serve scattered with fresh cilantro and lemon wedges alongside flatbread or couscous.