Lebanese Meatballs & Spiced Tomato Sauce

Lebanese Meatballs & Spiced Tomato Sauce

Serves 4
30 mins

A delicious way to use our mince. Try serving with couscous and a crunchy green salad this Easter.

Ingredients

For the meatballs…

  • 400g Meatless Farm Plant-Based Mince
  • 2tsp garlic powder
  • 2tsp onion powder
  • 4 tsp ras al hanout
  • 1 tsp sea salt
  • 2 tsp harissa
  • 10g flat leaf parsley
  • 1 tbsp oil

 

For the sauce…

  • 1 onion, diced
  • 1 large carrot, finely diced
  • 2 cloves garlic
  • 700g tin passata
  • 3 tsp ras al hanout
  • 2 tsp harissa
  • 1 tsp salt
  • 1 handful of flat leaf parsley
  • 1 handful of fresh mint leaves, torn
  • 1 preserved lemon, sliced

Preparation

  1. Mix the meatball ingredients together  in a bowl with your (clean) hands. Mix well and set aside while you make your delicious sauce.
  2. Place a saucepan over a low/med heat, drizzle in some oil, add the onion, season with salt and cook gently for 2 mins, add the carrot and cook for a further 2 mins. Add the garlic, harissa and ras al hanout. Cook for 1 min, stirring all the time. Then chuck in the passata, mix well. You might want to add abit of water at this point if everything is looking too thick. Simmer gently for 20mins.
  3. While the sauce is simmering, get the meatball mince and start shaping your mighty meatballs, aim for even sized ping pong ball sized meatballs and set them aside.
  4. Tip the sauce into a roasting dish or something big enough for all the sauce and the meatballs. Once the sauce is in, place in the meatballs, spreading them out evenly.
  5. Roast in the oven at 180C for around 12 – 15 mins.
  6. Remove from the oven, sprinkle with the parsley, mint and preserved lemon. Serve with couscous and a dollop of good yoghurt.

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