Harissa Meatball Sub
Tender lamb meatballs in a spicy tomato sauce, loaded into crusty bread with zingy chermoula.
1 hour cook
Serves 4
Ingredients
- 500glamb mince
- 2 tspras el hanout
- 1 tbspharissa paste
- 1 tspground cumin
- 2 tbspcoriander, finely chopped
- 1onion, blended
- 2garlic cloves, minced
- 1egg
- 50gbreadcrumbs
- Salt, to taste
- 3garlic cloves, sliced
- 1 tbsptomato paste
- 400gtinned tomatoes
- 1 tbspharissa paste
- 1 tspras el hanout
- 1 tspbrown sugar
- Salt, to taste
- Olive oil
- 50gchermoula
- 50gcoriander
- 1garlic clove
- 1 tspground cumin
- 1/2 tspground coriander
- 1/2 tspcayenne
- 1lemon, juice
- 1/2preserved lemon, chopped (optional)
- Olive oil
- Salt, to taste
- Crispy onions
- Yoghurt
- Sub roll
Meatballs
Tomato sauce
Chermoula
To serve
A meatball sub, but make it North African. Chermoula is a herby sauce used in Moroccan, Tunisian, Libyan, and Algerian cooking - it's traditionally used to flavour grilled seafood, but it works so well here to cut through the richness of the meatballs. This one is guaranteed to up your sarnie game.
Method
Preheat oven to 200 C. Combine everything for the meatball mix. Mix until combined, but be sure not to over mix as this can make the meatballs tough.
Shape the meatballs, pop onto an oiled tray and into the oven for 15 minutes or until just cooked through.
Add a splash of olive oil to a pan, along with the garlic. Fry for a few minutes until lightly golden, then go in with the tomato and harissa paste.
Once the tomato paste has darkened slightly, then go in with the tinned tomatoes, ras el hanout, sugar, and salt. Cook on a low heat to reduce.
Add all of the chermoula ingredients to a blender, and blitz until smooth.
When the meatballs are done, pop them into the tomato sauce and toss to coat.
Assemble the sub - bread, yoghurt, meatballs with a drizzle of sauce, chermoula, and crispy onions. Enjoy!
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