They’re quick and simple to make and are an economic use of cheaper cuts of meat. They can be sandwiched in sourdough or flatbread with mayonnaise and relish, served in a ragù with spaghetti or couscous, used with salad, or dressed in a curried sauce.
Ingredients
For the Meatballs
- 1 tsp allspice
- 2 tsp cumin seeds
- 1 tsp fennel seeds
- 2 tsp black peppercorns
- 1 tsp Mixed Spice blend
- 1 pinch dried rose petals
- 4–6 tbsp natural yogurt
- 1 red finger chilli, deseeded and finely diced
- 1 kg (2 lb 4 oz) minced lamb
- 2 tsp rose water
- 2 tbsp chopped mint leaves
- 1 heaped tbsp roughly chopped curly parsley leaves
- ½ tbsp roughly chopped coriander leaves
- 2 tsp sea salt
- 1 tbsp sunflower oil
For the Ras EL Relish
- 5½ oz (150 g) dark muscovado sugar
- 6 fl oz (175 ml) cider vinegar
- 14 oz (400 g) tin chopped tomatoes
- 3 oz (85 g) dried dates, chopped
- ½ oz (15 g) fresh ginger, grated
- 1 tsp ras el hanout
- 2 tsp pomegranate molasses
How to Make It
- Finely grind the allspice, cumin, fennel and peppercorns using a mortar and pestle. Mix the spices together in a large mixing bowl then add the remaining meatball ingredients, except the oil, and mix together thoroughly. If the mixture feels a little dry and doesn’t hold together when you squeeze it, just add a little more yogurt. Cover and leave in the fridge overnight or for at least a couple of hours.
- Preheat the oven to 180°C (gas mark 4). Divide the spiced meat mixture into approximately 55 g (2 oz) mounds. Roll each one into a meatball shape.
- Put the oil in a heavy-based ovenproof sauté pan or flameproof casserole over a high heat, then gently add the meatballs and lightly brown on all sides. Be careful: these little fellas are likely to break up and you may need to do this in a couple of batches to ensure they cook more evenly. After 4–5 minutes, when they’re a light nutty-brown colour, put the pan in the oven for 15–20 minutes until they’re cooked through.
- Remove the pan from the oven and carefully spoon out the meatballs. Serve immediately with the Ras el Relish. For the Ras EL Relish
- Put the sugar and vinegar in a large saucepan over a medium heat and cook until the sugar dissolves into the liquid, swirling the pan around occasionally.
- Add the tomatoes, dates, ginger and ras el hanout, and stir carefully. You’ll be able to gauge when the relish is ready as it will begin to look like warm jam.
- Remove from the heat, add the pomegranate molasses and serve immediately.
