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!