Lebanese Meatballs & Spiced Tomato Sauce

Lebanese Meatballs & Spiced Tomato Sauce

Serves 4
30 mins

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


  • 1 box of Meatless Farm Meatballs
  • 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


  1. 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 a bit of water at this point if everything is looking too thick. Simmer gently for 20mins.
  2. 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.
  3. Roast in the oven at 355F for around 15 mins.
  4. 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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