Spooky Lamb Meatballs
with Harissa & Roasted Garlic Yoghurt
- Almonds
- Nuts
- Cereals containing gluten
- Milk
- Sesame
- Brazil nuts
- Hazelnuts
- Nuts
- Pecan Nuts
- Cashew nuts
- Macadamia Nuts
- Pistachio nuts
- Peanut
- May contain traces of allergens
Ingredients
2 unit(s)
Garlic Clove
50 grams
Harissa Paste
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts, Sesame, Brazil nuts, Hazelnuts, Nuts, Pecan Nuts, Cashew nuts, Macadamia Nuts, Pistachio nuts, Peanut, May contain traces of allergens)
10 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
200 grams
Lamb Mince
15 grams
Honey
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate one third of the garlic (or use a garlic press).
c) In a large bowl, combine the garlic, half the harissa paste, half the toasted almond flakes, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince.
d) Season with pepper and mix together with your hands. Roll into 5 evenly-sized balls. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Pop the meatballs onto a large baking tray and drizzle over the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
b) When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 18-20 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
c) Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
d) Roast the parcel on the baking tray until soft, 10-12 mins. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
a) In a small bowl, combine the mashed roasted garlic with the Greek style yoghurt and season with salt and pepper, then spread over the bottom of your serving dish.
b) Swirl the remaining harissa through the yoghurt.
c) Serve the lamb meatballs on top of the yoghurt and sprinkle over the remaining toasted almond flakes.
