Spiced Harissa and Honey Lamb Meatballs
with Spicy Roasted Garlic Yoghurt and Flaked Almonds | Perfect for sharing
These Spiced Lamb Meatballs in a harissa and roasted garlic yoghurt are a perfect starter or sharing dish. Not a fan of spice? Just add less harissa!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
50 grams
Harissa Paste
(Contains Sulphites)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
200 grams
Lamb Mince
15 grams
Honey
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate half the garlic (or use a garlic press), leaving the other half unpeeled.
c) In a large bowl, combine the grated garlic, half the harissa paste, half the toasted almond flakes, the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince.
d) Season with pepper and mix together with your hands. Roll into 5 even-sized balls. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Pop the meatballs onto a large baking tray and drizzle over the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
b) When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 18-20 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
c) Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
d) Roast the parcel on the meatball baking tray until soft, 10-12 mins. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
a) In a small bowl, combine the mashed roasted garlic with the Greek style yoghurt. Season with salt and pepper, then spread over the bottom of a medium serving dish.
b) Swirl the remaining harissa through the yoghurt.
c) Serve the lamb meatballs on top of the yoghurt and sprinkle over the remaining toasted almond flakes to finish.
