Misha's Meaty Meatballs

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Step 1.

Add your breadcrumbs to a bowl. Cover with twice the amount of whole milk. Set aside and wait until the crumbs have soaked up the liquid.

Step 2.

Add the soaked breadcrumbs to a mixing bowl with 1 crushed garlic clove, lamb mince, a handful of parsley stalks, 3 tsp harissa paste, salt and pepper. Mix everything together. Cover and place in fridge for 15 minutes.

Step 3.

After 15 minutes, remove mince from fridge. Divide into little meatballs. Add meatballs to a non-stick frying pan with a splash of oil. Cook until browned on the outside. Remove from the pan and set aside.

Step 4.

Get your rice on (follow pack instructions).

Step 5.

Remove excess oil from pan. Add 2 crushed garlic cloves. Before they start browning, add your plum tomatoes. Break them up with a spoon. Add 2 tsp of harissa and mix everything together.

Step 6.

Reintroduce your meatballs. Stir them in and cook the sauce until it is nice and thick.

Step 7.

Once the sauce is thick, add a handful of chopped parsley and basil. Season with salt and pepper, mix everything together and remove the meatballs from the heat.

Step 8.

Serve on a bed of steaming hot rice and tuck in! Enjoy!

Soaking breadcrumbs in milk beforehand makes the meatballs nice and tender.

500g Lamb Mince
3 Cloves of Garlic
Bunch of Basil
Bunch of Parsley
3 Tbsp Breadcrumbs
800g Plum Tomatoes (2 Tins)
5 Tsp Harissa Paste
500g Rice
6 Tbsp Whole Milk
Olive Oil