Harissa Meatballs With Yoghurt Dip

• porsiyonlar: 4

Malzemeler

600 g lean minced beef

60 g ground almonds

3 garlic cloves, minced

1 lemon, juice

2 Tbsp tomato concentrate

2 Tbsp harissa paste, (see Notes)

2 Tbsp extra virgin olive oil fresh mint leaves, finely chopped

200 g plain full fat Greek yoghurt

• To ensure this recipe is gluten-free, please check the label of the harissa to ensure there are no sources of gluten.

Yöntemler

1.In a bowl, combine the mince with the almonds, garlic, lemon juice, tomato concentrate, and harissa. Mix togethe well.

2. Scoop portions of the mixture with a tablespoon and shape into four balls per serve using wet hands. Cover and refrigerate for 40 minutes.

3. Meanwhile combine the yoghurt and the mint in a bowl and mix well.

4. Heat the oil in a frying pan. Add the meatballs and cook for 7-8 minutes turning occasionally until cooked through.

5. Serve the meatballs with the dip.

Notlar

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat or serve cold with your dip.

• Ingredients for large batches of meatballs (four or more serves) may need slightly adjusting - try less lemon juice or adding an egg if your mixture is not sticking together well. A tsp or two of cornflour may also help. • Freeze for up to 2 months with baking paper separating the meatballs. Defrost and reheat before serving. • Serve with a crunchy green salad or steamed green vegetables.