Moroccan Spiced Lamb Meatballs with Roasted Veg

• 600 glamb mince
• 1egg
• 30 gbreadcrumbs
• 2courgettes, cut into half moons
• 2red peppers, deseeded, cut into chunks
• 1 x 400gtin chopped tomatoes
• 1 tspground cumin
• 1 tspcinnamon
• 1 tspsmoked paprika
• 2cloves garlic, crushed
• 2 tbspolive oil
• 1 tspground coriander
• 2 tbspharissa paste
• 15 gcoriander, chopped
• 2 tbsptahini
• 15 gmint leaves, chopped
• Fine salt and black pepper
• 240 gdry couscous, cooked (optional)

Method

1. 1Preheat the oven to 200°C/fan 180°C. Tip the lamb mince into a large bowl, cumin, ground coriander, cinnamon, smoked paprika, crushed garlic, egg and breadcrumbs. The spices will toast in the oven heat as the meatballs roast.
2. 2Season the mixture and work it together until slightly tacky. Fry a small flattened test piece until cooked through with no pink meat before tasting and adjusting the seasoning.
3. 3Roll into 16 equal meatballs and set aside.
4. 4Toss the courgettes and peppers with the olive oil and a good pinch of salt in a large roasting tin. Spread them out in a single layer; don't crowd them, or they'll steam instead of catching colour. Roast for 10 minutes, until just starting to soften and char at the edges.
5. 5Meanwhile, whisk the chopped tomatoes with the harissa and 100 ml water in a jug until smooth and rust-red. The water is doing real work here; it lets the tomatoes break down into a proper sauce in the oven rather than sitting tinny and tight around the meatballs.
6. 6Pull the tin from the oven. Nestle the meatballs in among the veg, leaving small gaps so the heat can circulate, then pour the harissa tomato sauce over everything.
7. 7Roast for another 20–25 minutes until the largest meatball reaches 75°C for 30 seconds and the sauce is bubbling. Taste the sauce and adjust the salt.
8. 8Scatter over the coriander and mint and drizzle with tahini. Serve with the optional couscous if using.

Per serving

kcal

596

protein

36.8g

fibre

6.3g

carbs

22.7g

fat

40g