LAMB MEATBALLS WITH HARISSA COURGETTE SAUCE

Another belter to upset Nonna. Harissa stirred into grated courgette and friends before adding your tomatoes creates an unbelievable sauce. The meatballs are aromatic and hot wet dank. Serve with spaghetti, or in a massive baguette? It's a real case of "you do you hun".

25-30 Mins MAX

Ingredients

(TO SERVE 2)

Handful of Fresh Parsley
300g Lamb Mince
Tablespoon Oregano
A Large White Onion
4 or 5 Cloves Garlic
Salt & Black Pepper
Teaspoon of Cumin
Half Teaspoon Nutmeg
Half Teaspoon Cinnamon
Teaspoon Smoked Paprika
2 Tablespoons Breadcrumbs
2 or 3 Tablespoons Olive Oil
A Small Courgette
2 or 3 Teaspoons Harissa Paste
A Tin of Tomatoes
226g Dry Pasta
Handful of Feta (To Serve)

Ingredients

Instructions

To prepare your meatballs you'll need a large bowl. Finely chop all of your parsley and add it to the bowl with the lamb. Make sure to save a little for mixing through your pasta later you big silly! Grate in half of your white onion and 2 or 3 cloves of garlic. Add your oregano, nutmeg, cinnamon, smoked paprika, breadcrumbs, a good pinch of salt and some cracked black pepper. Add a drizzle of olive oil and mix this all up with your hands so that everything is well incorporated flavour wise.
Add a splash of olive oil to a large frying pan over a medium heat. You should be able to get about 6 large-ish balls from this, 3 per person. Ball them up with your hands and then brown them all in the pan for about 5 minutes. Set these aside.
To make our sauce we need to grate our other half of onion, the courgette and 2 or 3 cloves of garlic. Best to use a finer grater or microplane for the garlic. Over a medium heat in the same pan we prepared our meaty spheres we can add the onion and courgette and season with salt and pepper. When softened we can stir in our garlic. Give that a minute or so and then add your harissa. Add extra if you like it spicy. Whack in a tin of tomatoes and smash them all up with your spoon. Let this simmer for a little bit and then add your balls in and cover, keeping on a low-medium heat.
Prepare your pasta in boiling, salty water until cooked. Drain and add a splash of olive oil to it with some black pepper and parsley. Stir that all through. Serve in a bowl with sauce, balls and some crumbled feta. Add extra parsley if you want. Enjoy profusely, I sure did.