Chermoula and Haloumi Lamb Meatballs with Lemon
Sometimes you just can’t beat a bit of meat and sauce. The chermoula and lemon give this such a glorious unexpected and bright twist. It does need a bit of time on the stove, so it’s a cook-it-on-the-weekend to eat-sometime-during- the-week kinda meal. It also does marvellously well for a double-batch-and-freeze scenario.
Ingredients 19
4 slices white bread, crusts removed
250 ml milk
500 g minced lamb (ground lamb)
1 onion, small, peeled, diced
4 tbsp chermoula, see my recipe
200 g haloumi, grated
1⁄3 cup flat-leaf parsley (italian parsley), chopped, plus extra to serve
2 cloves garlic, crushed
1 free-range egg, large, organic, lightly beaten
salt, to season
black pepper, freshly ground, to season
extra-virgin olive oil, for frying
coriander sprigs (cilantro), to serve
Sauce
3 tbsp olive oil
2 onions, finely diced
3 tbsp chermoula, see my recipe
5 cloves garlic, crushed
2 tins crushed tomatoes, 400g each
1 lemon, thinly sliced
60 g tomato paste, (concentrated purée)
2 tsp brown sugar
500 ml chicken stock
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Method 6
Make the meatballs by soaking the in the until soft. Squeeze the bread to remove any residual milk. Add the soft bread to a large bowl with the , , , , , , and .
Season with salt and freshly ground black pepper, then get your hands in there. Massage the ingredients until fully incorporated. Roll the mixture into golf ball-sized meatballs and set aside on a tray until you have rolled all of the lamb mixture.
In a heavy-based large frying pan or saucepan, heat the olive oil over medium heat and, working in batches, sear the meatballs all over until golden, about 5 minutes. Gently remove from the pan and set aside.
Make the sauce in the same pan by adding the . Once hot, sauté the until soft and translucent. Add the and and cook for another 1–2 minutes.
Add the , , , and and give everything a really good stir. Add the and simmer for 10–15 minutes or until the sauce has begun to thicken and reduce slightly.
Place the seared meatballs in the sauce and continue to cook for 40 minutes or until the sauce has thickened and the flavours have intensified. Taste and season with salt and pepper. Scatter with the coriander when ready to serve.
