this was a bit of a random meal – i knew that i wanted to make meatballs and i had a plan to serve them with pitta breads, hummus, salad and pickles, but when i went shopping i got distracted and completely forgot about my plan.
so, a change of direction. a tomato and red pepper sauce flavoured with cumin and coriander, which the meatballs were cooked in after i’d grilled them for 10 minutes (turning regularly) to brown them. the meatballs were flavoured with preserved lemon, harissa, some smoked garlic and parsley and i added an egg to help bind everything together. feta scattered over the dish before it went into the oven for half an hour – covered in foil for half the time and open for the remaining 15 minutes – and all served with some lemony couscous.
the dish is based on this recipe, but much scaled back to make it quicker to pull together.