EASY Harissa Meatballs!

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Minced lamb is truly the underrated hero of the mince world. It makes the most incredible summer burgers, pan fried until crisp with ras el hangout & honey it’s an ideal topping for toasted flatbreads with hummus but in meatball form it truly shines. Here they are spiced with smokey paprika and cumin and served in deep & earthy harissa tomato sauce with slices of orange. Delightful on their own or serve feast style with cooked rice and toasted flatbreads.

Ingredients (US & METRIC):

For the meatballs:
500g/17 oz minced lamb
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 large egg
2 tsp smoked paprika
2 tsp ground cumin
75g/ 3/4 cup breadcrumbs
50ml/ 1/5 cup buttermilk
Sea salt and freshly ground black pepper

For the sauce:
2 tbsp olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
1 heaped tbsp harissa paste
2 x 400g/ 14.5 oz tins of whole tomatoes
2 small oranges, thinly sliced
1 x 400g/ 14.5 oz tin of chickpeas, drained and rinsed
Sea salt and freshly ground black pepper

To serve:
Cooked basmati

Get the full method here: https://donalskehan.com/recipes/harissa-lamb-meatballs-with-flatbreads/

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