Black background with the word 'Harissa' in large white text
Meatballs with sauce, greens, and garnishes in a white bowl.

Harissa Lamb & Feta Meatballs with Lamb Belly

Spiced, stuffed and seriously succulent!

A dish built for chefs who want to impress; vibrant harissa-spiced lamb and feta meatballs finished with melt-in-your-mouth lamb belly for boldness in every bite.

10 COVERS

A fork and knife crossed over each other on a white circular background.

This recipe features

Container of Harissa Global Paste with a red lid, green No Allergens to Declare badge, vegan and gluten-free labels, 1 kilogram net weight, black and orange design, Major brand label, description of spicy North African flavor ingredients.
A tub of Major vegetable stock base with a label showing various vegetables like carrots, onions, and leeks, indicating it is vegan, gluten-free, and suitable for coeliacs.

MEATBALLS INGREDIENTS

1650g Lamb mince – lean

132g Major Harissa Global Paste

460g Red onion – fine dice

30g Garlic purée

45g Olive oil

415g Feta cheese – 1cm dice

7g Salt

7g Pepper

LAMB BELLY

Lamb belly – 30 thin slices from slicer

Major Harissa Global Paste

METHOD

  1. Sweat the onion in the olive oil with garlic until translucent – then cool

  2. Combine onion mix with the rest of the ingredients (except the feta)

  3. Mold the mix into 75g balls – make a hole and mould around a 14g piece of feta

  4. Bake or shallow fry until cooked

  5. Place the lamb belly on a greaseproofed tray. Brush with Major Harissa Global Paste. Cover with greaseproof paper

  6. Place a tray on top to weigh down and bake at 180°C until crisp. Store for use.

SAUCE INGREDIENTS

100g Aubergine – cut into chunks

62ml Olive oil

250g White onion – sliced

25g Garlic purée

2g Thyme leaves

100g Major Harissa Global Paste

2g Cinnamon – ground

25g Ginger purée

7g Turmeric

2000g Tinned chopped tomatoes

50g Major Vegetable Stock Paste

250g Baby spinach

2000g Tinned chickpeas

75g Tinned butterbeans

75g Coriander – fresh chopped

METHOD

  1. With oven pre-heated to 200°C, place aubergine and oil on a tray and roast for 20-25 minutes until golden brown

  2. Place some of the oil in a pan and sauté the onion, garlic and thyme for 7 minutes.

  3. Add the Major Harissa Global Paste and spices and cook for a minute. Pour in the tinned tomatoes, vegetable stock, water, butterbeans and chickpeas and simmer for 15 minutes

  4. Add the aubergine and spinach and simmer for 5 minutes. Finish with coriander.

  5. Serve with Greek yoghurt and pomegranate seeds,  

 

 ALLERGENS: Milk