Harissa Albondigas Meatballs
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Harissa Albondigas Meatballs

Harissa Albondigas Meatballs

Ingredients

Method

  • 150g soft breadcrumbs
  • 150ml milk
  • 1kg minced pork
  • 2 tbsp harissa paste
  • 1 lemon, zest only
  • 30g grated parmesan
  • 3 chopped anchovies from a tin
  • Handful of chopped parsley
  • 3 tbsp olive oil
  • 2 chopped onions
  • Small bunch of basil, chopped
  • 4 crushed garlic cloves
  • 2 tbsp tomato paste
  • 1 tbsp sugar
  • 1 tbsp red wine vinegar
  • 2 x 400g tins of chopped tomatoes
  • Mix the breadcrumbs and milk in a mixing bowl and leave for 5 mins. Add the pork, lemon, harissa, cheese, parsley and anchovies, season well and form into 60 x 25g meatballs and transfer to baking trays.
  • Heat the oil in a casserole dish and cook the onions for 10 mins to soften. Stir in the garlic, cook for 2 mins, then add the tomato paste, sugar, vinegar and tinned tomatoes. Cook for 20 mins to thicken, then season to taste.
  • Heat the oven to 180C and transfer the tomato sauce to a baking dish. Add the meatballs on top, drizzle with oil and bake - covered - for 25 mins. Remove the foil and bake for 25 mins more, or until the meatballs are cooked through and nicely browned. Delicious!
90 mins
10 serving

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