- December 2018
- Serves 4
- Hands-on time 20 min, oven time 25 min
These Turkish meatballs are made with lamb mince, lots of fresh herbs and served in an intense tomato sauce. Drizzle over cooling plain yoghurt to serve.
- 23.7g (8.9g saturated)
- 12g (10.1g sugars)
- 1 red onion, finely chopped
- Olive oil for frying
- 1 tbsp baharat or ras al hanout spice mix
- 2 garlic cloves, crushed
- Large pinch ground cinnamon
- Handful fresh flatleaf parsley, stalks and leaves chopped separately
- 500g higher-welfare British lamb mince
- 600ml passata
- 300ml chicken or vegetable stock
- 1 heaped tbsp rose harissa paste
- 4 tbsp plain yogurt
- Steamed basmati rice or couscous to serve
- Heat the oven to 180°C/160°C fan/gas 4. Cook the onion in olive oil over a medium heat in a casserole (with a tight-fitting lid) for 10 minutes until beginning to soften. Add the baharat and garlic and cook for 2 minutes. Transfer half the onion to a large mixing bowl to cool and put the other half on a plate.
- Add the cinnamon, chopped parsley stalks and lamb to the onion in the mixing bowl, then season. Using your hands, mix together. Divide the mixture into 12 evenly sized balls. Heat another splash of oil in the casserole and fry the meatballs for 5-6 minutes until browned all over (you may need to do this in batches). Remove with a slotted spoon.
- Return the onion to the casserole, then add the passata, stock and harissa with a little extra seasoning. Heat until just bubbling. Add the meatballs, stir to coat, then cover and transfer to the oven to cook for 15 minutes. Remove the lid and return to the oven for a further 10 minutes until the meatballs are cooked through and the sauce has thickened.
- Spoon over the yogurt, sprinkle with parsley leaves and serve with steamed rice or couscous.
Complete the recipe to the end of step 3, then cool, cover and chill for up to 3 days. Or transfer to an airtight container and freeze for up to 3 months. Defrost in the fridge overnight and gently reheat in a saucepan until piping hot.
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