Donal Skehan’s one-pot Moroccan-style meatball
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Ingredients
450g minced lamb
½ red onion, finely chopped
2 garlic cloves, crushed
1 medium free-range egg
2tsp ras el hanout
30g fresh white breadcrumbs
1tbsp finely chopped flat-leaf parsley
2tbsp olive oil
Sea salt and freshly ground black pepper
For the sauce:
1tbsp olive oil
½ red onion, finely chopped
2 garlic cloves, finely chopped
1 heaped tbsp harissa paste
Grated zest of 1 lemon
400g tin chopped tomatoes
100ml chicken stock
400g tin chickpeas, drained and rinsed
To serve:
Handful of flat-leaf parsley, chopped
Couscous, steamed
Greek yoghurt
Flatbreads, charred and torn
Method
In a large bowl, mix the lamb with the red onion, garlic, egg, ras el hanout, breadcrumbs and parsley. Season well and with wet hands, shape into 20 walnut-sized balls.
Heat the two tablespoons of oil in a frying pan or using the sauté function on the slow cooker and brown the meatballs all over. Transfer to a plate.
Now for the sauce. Add the one tablespoon of oil to the pan or slow cooker and gently fry the onion for five minutes, then add the garlic, harissa and lemon zest, and cook for one minute more.
Transfer to the slow cooker (if you’re not already using it), then add the meatballs. Pour over the chopped tomatoes and stock.
Season well and cook on high for four hours, then add the chickpeas and cook for a further 30 minutes. If the sauce is too juicy at the end, remove the meatballs and reduce to your liking in a pan or using the sauté function on your slow cooker.
Serve the meatballs and sauce scattered with parsley, with steamed couscous, a dollop of yoghurt and flatbreads.
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