Herby Lamb Meatballs in Harissa Sauce
with Mash, Tomato and Baby Leaf Salad
Designed by our chefs for a balanced lifestyle, these Herby Lamb Meatballs in Harissa Sauce use the popular sauce ingredient widely used in Middle Eastern and North African cuisine.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 sachet(s)
Mixed Herbs
10 grams
Breadcrumbs
(Contains: Cereals containing gluten)
200 grams
Lamb Mince
1 unit(s)
Medium Tomato
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
50 grams
Harissa Paste
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
50 grams
Baby Leaf Mix
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
½ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 0.5 tsp salt to the boil.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, mixed herbs, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince. Season with pepper and mix together with your hands.
Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
While the meatballs bake, in a medium bowl, combine the red wine vinegar with a drizzle of oil and a pinch of sugar (if you have any). Season with salt and pepper. Set the dressing aside.
Cut the tomato into 2cm chunks.
Next, add the harissa paste, tomato puree, chicken stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts) to a medium saucepan.
Bring to the boil on medium heat, then reduce the heat and simmer until thickened, 5-6 mins.
Season with salt and pepper. Add a splash of water if you feel it needs it.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
When everything's ready, add the baby leaves and tomato to the dressing and toss.
Share the meatballs between your plates and serve the mashed potato and salad alongside.
Spoon the creamy harissa sauce over the mash and meatballs.
Enjoy!
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