Lebanese Style Baked Lamb Meatballs in Tomato Sauce

When the oven is hot, bake the meatballs 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.

Meanwhile, trim the carrot, then coarsely grate (no need to peel).

Put the couscous in a bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in the chicken stock paste, then cover tightly with cling film.

Leave to the side for 8-10 mins or until ready to serve.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the grated carrot, remaining chermoula spice mix (add less if you'd prefer things milder) and remaining garlic. Fry until fragrant, 1-2 mins. 

Stir in the passata, lamb stock paste, sugar and water for the sauce (see pantry for both amounts). Cook until thickened, 6-7 mins.

While the sauce simmers, roughly chop the parsley (stalks and all).

Once the sauce has thickened, stir in the sun-dried tomato paste.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Once the meatballs are cooked, gently stir them through the sauce. Taste and season with salt and pepper if needed.