Description
Delicious Moroccan style meatballs
Syns: 3 per portion
Ingredients
Scale
- For the meatballs:
- 500 g reduced-fat lamb mince (10%)
- 2 cloves garlic
- handful fresh mint
- handful fresh parsley
- 2 slices wholemeal bread (torn up)
- 1 egg
- For the sauce:
- 2 tins chopped tomatoes
- 5 cloves garlic
- 1 green chilli (seeds removed)
- handful fresh parsley
- handful fresh basil
- 1 tbsp harissa paste
- 2 tsp honey
- salt and pepper
- low calorie cooking spray
Instructions
- Preheat the oven to 180c.
- To make the sauce, in a food processor combine the tomatoes, garlic, chilli, harissa, basil, parsley and honey and whizz up until nice and smooth. Season well (plenty of salt).
- Transfer to a large pan, bring up to a simmer and leave to bubble gently
- To make the meatballs, pop the lamb, garlic, mint, parsley, torn-up bread, egg and salt and pepper into the food processor (no need to wash up from the tomato sauce- a bit of that in there is fine!) and whizz up until well blended
- Roll the lamb mix into walnut-sized balls, place on a baking tray covered in greaseproof paper, spray with low calorie spray and bake for 15 minutes.
- Add the cooked meatballs into the tomato sauce, and allow to simmer on low for 45 minutes, stirring occasionally.
- Serve with more chopped fresh parsley, brown rice, and toasted seeds
- Additional Info
Notes
Perfect with brown rice and a mix of toasted sunflower seeds, pumpkin seeds and sesame seeds. Also lovely served with roasted green beans.
- Prep Time: 20 minutes
- Cook Time: 1 hour