Image courtesy of Jo Cooks
These meatballs are the perfect balance of spicy, savoury and sweet. They are make a great finger food to bring along to a party, just serve with toothpicks. You can also serve them as a meal, paired with a salad and baba ghanoush (watch out for my recipe next week.) Lamb is the best choice for this recipe, but I have also made them with beef and turkey.
Ingredients
1lb ground lamb
1 egg
2 garlic gloves, chopped finely
Handful of parsley, chopped finely
1/2 red onion, chopped finely
1/3 cup blanched almonds
1/3 cup dried currants
2-3 tbsp harissa
Salt and pepper, to season
1 tbsp coconut oil, to fry
Method
- In a food processor or mortar and pestle, roughly chop almonds so larger chunks remain.
- In a large bowl, add all ingredients. Use your hands to combine.
- Test the mixture for seasoning. Heat the coconut oil in a frying pan over medium heat. Take a small amount of the meat and fry until cooked through. Taste and adjust seasoning as needed.
- Using damp hands, form the mixture into small meatballs. If it starts to stick to your hands, wet them again.
- In small batches, add the meatballs to the pan and cook for a few minutes either side, until cooked through and browned. (Test by cutting one with a knife)
- Serve immediately, or reheat later in the oven, covered with foil.
