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.
25 COVERS
This recipe features
MEATBALLS INGREDIENTS
4125g Lamb Mince – lean
330g Major Harissa Global Paste
1150g Red Onion – fine dice
75g Garlic Purée
112g Olive Oil
1040g Feta cheese – 1cm dice
18g Salt
18g Pepper
LAMB BELLY
Lamb Belly – 75 thin slices from slicer
Major Harissa Global Paste – as required
METHOD
Sweat the onion in the olive oil with garlic until translucent – then cool.
Combine onion mix with the rest of the ingredients (except the feta).
Mold the mix into 75g balls – make a hole and mould around a 14g piece of feta.
Bake or shallow fry until cooked.
Place the lamb belly on a grease proofed tray. Brush with Major Harissa Global Paste. Cover with greaseproof paper.
Place a tray on top to weigh down and bake at 180°C until crisp. Store for use.
SAUCE INGREDIENTS
250g Aubergine – cut into chunks
155ml Olive Oil
625g White Onion – sliced
65g Garlic Purée
5g Thyme Leaves
250g Major Harissa Global Paste
5g Cinnamon – ground
62g Ginger Purée
18g Turmeric
5000g Tinned chopped tomatoes
125g Major Vegetable Stock Paste
625g Baby Spinach
5000g Tinned Chickpeas
185g Tinned Butterbeans
185g Coriander – fresh chopped
METHOD
With oven pre-heated to 200°C, place aubergine and oil on a tray and roast for 20-25 minutes until golden brown.
Place some of the oil in a pan and sauté the onion, garlic and thyme for 7 minutes.
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.
Add the aubergine and spinach and simmer for 5 minutes. Finish with coriander.
Serve with Greek yoghurt and pomegranate seeds.
ALLERGENS: Milk