Harissa Meatball Traybake
with Roasted Pepper, Smashed Tomatoes and Bulgur Wheat
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
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
125 grams
Baby Plum Tomatoes
110 grams
Bulgur Wheat
(Contains Cereals containing gluten)
10 grams
Chicken Stock Paste
10 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
50 grams
Harissa Paste
(Contains Sulphites)
240 grams
British Beef Mince
Not included in your delivery
240 milliliter(s)
Water for the Bulgur
¼ tsp
Salt for the Meatballs
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Slice into thin strips. Pop the pepper onto a baking tray and add the baby plum tomatoes. Drizzle with oil, season with salt and pepper then toss to coat. When the oven is hot, roast on the top shelf until soft and slightly charred, and the tomatoes are starting to burst 15-18 mins.
In the meantime, pour the water for the bulgur wheat (see ingredients for amount) into a large saucepan, stir in the chicken stock paste and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, in a large bowl, combine the garlic, breadcrumbs and salt for the breadcrumbs (see ingredients for amount) and half of the harissa paste, then add the beef 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 middle shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Once the pepper and tomatoes have finished roasting, squish the baby plums until they burst, then add the water for the sauce (see ingredients for amount) and the remaining harissa paste. Stir until well combined and return to the oven until slightly thickened, 3-4 mins.
Once thickened, remove from the heat and vigorously stir the cold butter (if you have any) into the sauce. Taste and season with salt and pepper.
Fluff up the bulgur wheat with a fork to separate the grains.
Once the meatballs have finished cooking, gently stir them through the roasted veg and harissa sauce to coat.
Share the bulgur wheat between your serving bowls, top with your meatballs and spoon over your sauce.
