Baked Meatballs with Chermoula

Cook Time 1 hour 30 minutes

Serves 4–6

Ingredients

1kg lamb or beef mince 

1 slice of day-old sourdough or square white bread, crust removed, soaked in a little milk

1 tsp ground cumin 

1 tsp ground coriander

½ tsp dried oregano

1 egg 

Salt and pepper

1 tbsp extra virgin olive oil 

2 garlic cloves, crushed

700g tomato passata

Couscous

1 cup couscous 

1 cup boiling water 

40g butter 

1 tbsp baharat 

¼ cup raisins 

¼ cup slivered almonds 

¼ cup crispy fried shallots

Salt and pepper

Chermoula

1 French shallot

½ bunch coriander, roots and stalks included

½ bunch parsley, stalks included

1 garlic clove

2 wedges of preserved lemon, pulp and pith removed

100ml olive oil

Method

Preheat the oven to 200°C and lightly oil a large baking tray.

For the meatballs, add the mince to a large bowl with the egg and soaked bread (squeeze out excess milk). Season the mix with ground cumin, coriander, dried oregano, garlic, salt and pepper, and combine well with your hands. Divide the mixture into 12 and form into large balls. Arrange in an oiled baking tray in a single layer and bake in the oven for 20 minutes to render the fat and seal. Once meatballs are caramelised, remove and discard fatty liquid from the tray. 

Pour the passata over the meatballs. Bake for a further 25-30 minutes.

For Chermoula, place all the ingredients, including the seasoning, into a food processor and blitz until smooth.

For the couscous, place the couscous in a large bowl, drizzle with olive oil, and add a good pinch of salt. Pour over the boiling water. Cover with cling film and let it steam for 5-10 minutes. Once all the liquid has been absorbed, use a fork to separate the grains. 

Melt the butter with more olive oil; once foamy, add the baharat, raisins, almonds, and a pinch of salt.

Arrange fluffy couscous onto oval platters. Garnish with buttery almonds, raisins, and crispy fried shallots.

Serve with the meatballs and a generous drizzle of chermoula.