Spicy and fragrant lamb meatballs cooked over a warming roasted tomato and pepper sauce. All mopped up with naan. What a treat.
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Serves
4
For the Sauce
Tomatoes
Onion
Sumac
Roasted Red Peppers
For the Meatballs
Parsley
Vine Tomato
Ginger
Garlic
Walnuts
Lamb Mince
Chilli Powder
Ground All Spice
Ground Cinnamon
To serve
Red Onion
Parsley
Naans
Olive Oil
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Serves
4
For the Sauce
Tomatoes
Onion
Sumac
Roasted Red Peppers
For the Meatballs
Parsley
Vine Tomato
Ginger
Garlic
Walnuts
Lamb Mince
Chilli Powder
Ground All Spice
Ground Cinnamon
To serve
Red Onion
Parsley
Naans
Olive Oil
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Step 1.
Preheat the grill to high.
Step 2.
Quarter the tomatoes and onions, making sure to leave the skin on - that’s where all the flavour is. Add your chopped vegetables onto a baking tray with a large glug of oil and salt, grill until starting to char, 8-12 minutes (keep an eye on it, depending on your grill it could take less or more time). Then, change the oven settings and heat to 180°C.Â
Step 3.
For the meatballs: Add the parsley, tomato, ginger, garlic and walnuts into a food processor and blitz until finely minced. Generously season with salt, then transfer into a bowl with the lamb mince, chilli powder, cinnamon, all spice. Portion the mince mixture out and make 4 meatballs per person.Â
Step 4.
When the veggies are roasted, remove the onion peel  and drain the peppers.  Blend it all with a hand blender. Add the sumac and season with salt if needed, pour into a baking dish.Â
Step 5.
Place the meatballs in the sauce, and slide into the oven for 15-20 mins, until fully cooked. Thinly slice the red onion and pick the parsley leaves, optionally, place into a bowl of ice water to crisp. Before serving, toss through a drizzle of oil and season with salt.Â
Step 6.
Spread a dollop of hummus over a side of your bowl and add in the meatballs and sauce. Serve with some of the parsley onion salad and some naan.
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