Moroccan Meatballs (Quick and Slow)

This is has been adapted from Leon's Classic recipe, which I have discovered can be enjoyed however much time you have to cook.

The long way round (being true to the original recipe)

Serves 6

The meatballs
1.5 GF pitta bread (or gluten free breadcrumbs)
120ml Lactose free / soya milk (or you can use water)
1kg minced lamb
Small bunch of parsley, finely chopped
Small bunch of mint, finely chopped
1 teaspoon oregano
2 cloves of garlic (chopped or pressed)

The sauce
30 ml olive oil
3 cloves of garlic, crushed
2 x 800g tins of chopped tomatoes
1.5 tbsp harissa*
Handful of basil (chopped)
Handful of parsley (chopped)
Salt and pepper

*You can get harissa paste from supermarkets. But, I got dired harissa from The Spice Shop in Notting Hill, which you mix with olive oil and I understand it has a better taste and is more spicy.

The Method
Rip the pitta into piece and soak in the milk or water for 10 minutes  (you can do the same with the bread crumbs, if thats what you are using).

Put the bread into a mixing bowl, add the mince, parsley, mint, oregano, garlic and seasoning and mix together.

Roll the mixture into balls (approx. 20g each)

On a griddle pan brown the balls quickly for 5 minutes, turning to make sure the browning is even all over.

To make the sauce, heat the olive oil in a big saucepan, and fry the crushed garlic.

Tip in the tomatoes, harissa and simmer for 25-30 minutes, until the sauce is reduced.

Put in the meatballs and continue to simmer for another 20 minutes with a lid on.

Stir in the herbs just before serving and any other seasoning, should you want it.

I usually have this with rice.

The shortcut (tasty meatballs in half the time)
 
Serves 3

The meatballs
6 gluten free sausages

The sauce
30 ml olive oil
2 cloves of garlic, crushed
1 x 400g tin of chopped tomatoes
2 tbsp harissa
Handful of basil (chopped)
Handful of parsley (chopped)
Small bunch of mint, finely chopped
1 teaspoon oregano
Salt and pepper

The Method
Take the skins off the sausages and shape into balls - generally 3-4 balls per sausage

With a small amount of oil start to fry the meatball in a large frying pan. Make sure to turn them frequently.

While the meatball are frying, you can start making the sauce.

Add oil, harissa, garlic in a large saucepan and let the oil heat up.

Once the garlic starts to sizzle, add the tomatoes, the dried and fresh herbs.

The meatballs will take 10-15 minutes to cook depending on their size.

Once they are done, add them to the sauce and cook for another 10-15 minutes.

Serve with rice.