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Rich and fragrant lamb meatballs spiced with ras el hanout and harissa. There's a lot to love in this Middle Eastern-inspired batch recipe.
Batch: Spicy Lamb Meatball Traybake
4.6
10
Notes
1 hr cook
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In Partnership With Calvet Wines
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Serves
6
Lamb Mince
Red Onions
Pine Nuts
Raisins
Fresh Parsley
Roasted Red Peppers
Ras el Hanout
Drained Cooked Chickpeas
Red Chilli
Harissa
Lemon
Olive Oil
In Partnership With Calvet Wines
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Serves
6
Lamb Mince
Red Onions
Pine Nuts
Raisins
Fresh Parsley
Roasted Red Peppers
Ras el Hanout
Drained Cooked Chickpeas
Red Chilli
Harissa
Lemon
Olive Oil
Unlock Mob Premium
In Partnership With Calvet Wines
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Calvet offers wine for every occasion and recipe pairing. Explore their collection
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Step 1.
Preheat the oven to 200°C.
Step 2.
Tip the lamb mince into a bowl.
Step 3.
Finely chop a third of the red onions and add to the lamb mince with the pine nuts and raisins. Finely chop half of the parsley along with the red peppers and tip them into the bowl, too. Add the ras el hanout and season well with salt and pepper. Mix vigorously until the mixture starts to get a little sticky.
Step 4.
Grab a large roasting tray and dump in the drained chickpeas. Split the chilli in half and chuck it into the tray, too. Cut the remaining onions into a super chunky dice and get those into the tray with the harissa. Toss everything together with a healthy pinch of salt.
Step 5.
Using wet hands, form the lamb mixture into little meatballs, about the size of golf balls, and lay over the chickpeas. Slide into the oven for 45-50 mins, turning the meatballs halfway.
Step 6.
Once cooked, finish with the rest of the parsley and the zest and juice of the lemon.
Step 7.
Divide between plates and dig in.
Enjoy with a delicious glass of Prestige Bordeaux Red by Calvet. Yum.