Lamb Meatballs with Harissa & Chickpeas
For this Lamb Meatballs with Harissa & Chickpeas we are combining the rich succulence of lamb mince with the warmth of spices with freshness of coriander. Paired with a hearty chickpea sauce simmered in a fragrant onion, fiery harissa and passata base, these lamb meatballs will transport you to the streets of North Africa.
Equipment
- Large wide pan or cast iron pot
Ingredients
- 500g lamb mince
- ¼ cup finely chopped coriander leaves and stems (or use parsley)
- 4 cloves garlic, finely chopped (divided)
- 1 tablespoon ground cumin (divided)
- 2 teaspoon ground coriander (divided)
- 2 teaspoon smoked paprika (divided)
- 1 tablespoon olive oil
- 1 large brown onion, finely diced
- 1-2 tablespoons harissa (adjust to suit your tastebuds)
- 400g can chickpeas, drained
- 700g jar tomato passata
- 1 teaspoon caster sugar (optional)
TO SERVE
- Hot buttered couscous
- Natural Greek style yoghurt
- Lemon wedges
- Extra coriander, to garnish
Instructions
- Place the lamb mince, fresh coriander, half the garlic, 2 teaspoons ground cumin and 1 teaspoon each ground coriander and smoked paprika into a bowl and mix thoroughly to combine. Season to taste with salt and pepper. Roll into small walnut size balls.
- Heat olive oil in a frying pan over medium high heat. Cook the meatballs for 3-5 minutes or until lightly browned all over. Remove with a slotted spoon and set aside on a plate. Drain off excess fat in pan, leaving at least 1 tablespoon.
- Add the onion to pan and cook for 5 minutes or until softened. Then add the remaining garlic, cooking for 1 minute. Add the harissa, cinnamon stick and remaining spices, cook stirring for 2 minutes. Add chickpeas, passata and 1 cup water. Season to taste with salt, pepper and caster sugar, if using.
- Return meatballs to sauce, bring to the boil, then reduce heat to very low and simmer for 20 minutes or until meatballs are cooked through and sauce has thickened slightly. Serve with buttered couscous and garnish with extra coriander, a dollop of yoghurt and some lemon wedges.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - LAMB MINCE
You could also use beef mince in place of the lamb if desired. - CASTER SUGAR
The sweetness of the passata will depend on the brand you use. Typically more expensive tomatoes equals sweeter tasting. Adding a touch of sugar can adjust the acidity of the tomatoes, especially if using a cheaper variety. Adjust the sweetness of - HARISSA
Harissa is a spicy and aromatic chilli paste commonly used in North African and Middle Eastern cuisines, particularly in countries like Tunisia, Algeria, Morocco, and Libya. It is typically made from a blend of roasted red peppers, hot chilli peppers, garlic, olive oil, spices, as well as other ingredients like tomatoes and vinegar. The resulting paste is deeply flavourful, with a complex combination of smoky, spicy, and slightly tangy notes. Harissa is often used as a condiment to add heat and depth to dishes such as stews, tagines, couscous, grilled meats, and even mixed into dips and spreads.
It is available to buy from specialty food stores, gourmet grocers and online. I used the divine Smokey Harissa by Belicious. It has the most amazing smokey flavour and its out of this world good!
Woolworths also sell a brand in a tube by Le Phare Du Cap Bon Harissa which is fine to use also, but it does not quite pack the same depth of flavour and heat you will find in a gourmet variety.
You could also replace with some sriracha, dried chilli flakes or sambal oelek if you cannot source Harissa.