My best mates favourite dish – I decided to recreate it for the MOB.
Soaking breadcrumbs in milk beforehand makes the meatballs nice and tender.
Cooking Time (includes preparation time): 50 Minutes
- 500g Lamb Mince - £4.00
- Garlic - £0.30
- Bunch of Basil - £0.70
- Bunch of Parsley - £0.70
- 3 Tablespoons Breadcrumbs - £0.30
- 2 x 400g Tins Plum Tomatoes - £0.62
- Harissa Paste - £1.95
- 500g Rice - £0.50
- 6 Tablespoons Whole Milk - £0.60
- Total Cost - £9.97 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Add your breadcrumbs to a bowl. Cover with twice the amount of whole milk. Set aside and wait until the crumbs have soaked up the liquid.
- Add bread to a mixing bowl with 1 crushed clove of garlic, your lamb mince, a handful of parsley stalks, 3 teaspoons of harissa paste, salt and pepper. Mix everything together. Cover and place in fridge for 15 minutes.
- After 15 minutes, remove mince from fridge. Divide into little meatballs. Add meatballs to a non-stick frying pan with a splash of oil. Cook until browned on the outside, and then remove from the pan and set aside.
- Get your rice on (follow pack instructions).
- Remove excess oil from pan, and then add 2 crushed cloves of garlic. Before they start browning, add your tins of tomatoes. Break them up, and then add 2 teaspoons of harissa. Mix everything together, and then reintroduce your meatballs. Stir them in, and then cook the sauce until it is nice and thick.
- Once the sauce is thick, add a handful of chopped parsley and basil. Season with salt and pepper, mix everything together and then remove the meatballs from the heat.
- Serve on a bed of steaming hot rice and tuck in!