Ingredients

The following ingredients have 7 Servings
  • 2 slices of sandwich bread
  • 1 1/4 cups milk
  • 2 pounds ground lamb
  • 1 bunch parsley, finely chopped
  • 1 handful fresh mint, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 clove of garlic, minced to paste
  • salt and pepper
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 very large tin of tomato sauce, I used 749 grams
  • 1 large heirloom tomato, finely diced
  • 1 tablespoon prepared harissa
  • 1 handful basil, chopped
  • 1 handful parsley, chopped
  • salt and pepper

Instruction

  • Soak bread in milk for 10 to 12 minutes.
  • Mash into bready paste. Then add lamb and all other ingredients, mixing well.
  • Roll mixture into very small bite sized meatballs.
  • Now start the sauce. Heat olive oil and gently fry garlic in tall sauce pan over medium to low heat.
  • Add tomatoes (fresh and tined) and harrissa to garlic. Simmer for 25 -30 minutes.
  • In a grill pan or deep skillet quickly brown meatballs. You may need to make a couple of rounds to prevent over crowding. Do not fully cook meatballs, just give them a nice charred color.
  • Spoon meatballs into simmering sauce an continue simmering for an additional 20 minutes.
  • Stir in herbs just before serving.
  • Meatballs can be served over a nice bed of pilaff rice with a little greek yogurt and herby sweet slaw or better yet for lunch serve on split roll with melted provolone cheese and slaw.