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Harissa Lamb Meatballs With a Veg-Filled Pasta Sauce

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Servings 5

Ingredients
  

  • 1 Onion - red or white
  • 5 Cream Crackers (for breadcrumbs)
  • 500 g Lamb Mince
  • 50 g Parmesan - grated
  • 1 tbsp Dried Thyme
  • 1/2 tsp Oregano
  • 1 pinch Salt
  • 25 g Cheddar Cheese or Parmesan - grated for the topping
  • 1/2 ball Mozzarella - for the topping
  • 2 tsp Harissa

Instructions
 

  • Fry the onion on a low heat with a pinch of salt, until it is soft and translucent (about 10-15 minutes)
  • Leave to cool until it's not too hot to touch
  • Set aside 1tsp of the Harissa to be added to the sauce later as well as the 25g of cheddar or parmesan and the mozzarella to be used later for the topping
  • Put all of the other ingredients into a large bowl and mix well with hands
  • Make the mixture into golfball-sized meatballs
  • Fry the meatballs until they are browned all over (about 5 minutes)
  • Add 1tsp of Harissa to your tomato veg sauce (see earlier recipe)
  • Transfer your meatballs to a baking dish and cover with your tomato veg sauce
  • Top with grated cheese (cheddar, or cheddar and parmesan), chunks of mozzarella and oregano
  • Bake in the oven at 200°c until the cheese is golden and bubbling (approx 40-45 minutes)
  • Meanwhile cook your pasta of choice
  • Serve the meatballs and sauce with your pasta

Notes

[recipe]
Use as much or as little cheese for the topping as you like.