Harissa Lamb Meatballs with Roasted Tomatoes

These juicy meatballs are bursting with flavour, roasted with vine tomatoes and served on a garlicky yoghurt. Great eaten with flatbreads to help mop up all the lovely juices.

LAMB MEATBALLS

650 grams lamb mince

¼ cup harissa paste

1 large egg

¼ cup fresh breadcrumbs

¼ loosely packed cup fresh chopped herbs

3 cloves garlic, crushed

¼ teaspoon ground cinnamon

sea salt and ground pepper

2 tablespoons extra-virgin olive oil for frying

ROAST TOMATOES

3 tablespoons harissa paste

500 grams vine tomatoes, halved

3 cloves garlic, thinly sliced

TO SERVE

2 cups Greek yoghurt

1 clove garlic, crushed

6 flatbreads, toasted

Preheat the oven to 180°C regular bake.

LAMB MEATBALLS: In a large bowl, combine all the meatball ingredients. Roll into roughly 16 balls and place on a tray or large plate.

Heat the oil in a dutch oven or frying pan over a medium heat. Fry the meatballs in batches until golden on all sides. Remove from the pan and set aside. Don't wash the pan.

ROAST TOMATOES: Add the harissa paste to the pan and fry for 2 minutes. Reduce the heat and add the tomatoes and garlic, briefly fry before placing a lid on top. Sweat the tomatoes for 8-10 minutes until softened. Add the meatballs to the pan, cover and cook in the oven for 20 minutes. Remove the lid and cook for a further 10 minutes until the liquid has reduced.

To reduce the liquid further, remove the meatballs and set aside. Cook the tomatoes and juices for a further 10 minutes then return the meatballs to the pan to heat through.

While the meatballs are baking, combine the Greek yoghurt and garlic in a bowl.

Smear the garlic yoghurt on the base of a large dish, top with meatballs, tomatoes and juices.

Serve with grilled flatbreads. SERVES 56