Smoked lamb meatballs with sweet-sour harissa sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
- 48 ready-made lamb meatballs
- olive oil
- 3 tsp sweet smoked paprika
- 2 x 350g jars tomato and red pepper or tomato garlic pasta sauce
- 150g sultanas or raisins
- 2 tbsp honey
- 2 tbsp harissa paste
- 3 tbsp pomegranate molasses
- a handful (optional) flat-leaf parsley
Nutrition: per serving
- kcal486
- fat24.8g
- saturates10g
- carbs33.1g
- fibre0.7g
- protein32.2g
- salt2.3g
Method
step 1
Heat the oven to 200C/fan 180C /gas 6. Put the meatballs in a single layer into a snugly-fitting roasting tin. Drizzle over 1 tbsp oil, sprinkle over the paprika with some freshly ground black pepper, and toss everything together. Roast in the oven for 15 minutes until golden brown. Tip away the oil (it’ll be solid when it cools, so collect it in a mug for throwing in the bin).
step 2
Remove the meatballs from the oven. Mix the tomato sauce, sultanas or raisins, honey, harissa and pomegranate molasses, and then stir into the meatballs with 100ml of water (use this water to swill out the sauce jars). Bake for another 10 minutes until the meatballs are coated in the sauce and it’s reduced and bubbling.
step 3
Transfer the saucy meatballs to a serving dish, scatter with a little roughly chopped parsley, if using, and serve.
