Recipes

Meatballs

Put the two minced meats in a large mixing bowl, add everything else and squeeze and mix thoroughly.  Toll up a small walnut sized piece of the mix and flatten, heat a small pan and cook it on both sides, cool slightly and taste to check the seasoning.  Adjust with a little more sea salt and lemon juice if it tastes a little flat.

Use a dessertspoon and scoop up some of the mix, form a large walnut size from it, and continue to shape the rest of the mixture, put the meatballs in a parchment lined baking tin.  Bake uncovered in the oven preheated to 180cfan/200c/gas 6 for 15 minutes.

Meanwhile make the sauce- heat the oil in a nice sauté pan, add the onion, stir through and sauté over a low-medium heat and sizzle until soft and lightly golden- this takes about 10 minutes.  Stir in the garlic, smoked paprika, cinnamon, sweet stuff, lemon juice and harissa paste.  Cook for 5 minutes, then add the tinned tomatoes and simmer gently with a lid on. Remove the meatballs from the oven, add then to the sauce together with any juices.  Stir through, and add a little water if needed, the liquid level needs to come three-quarters of the way up the meatballs.  Cover with a lid and simmer gently for 45 minutes, t.hen add the chopped fruit of your choice, replace the lid and cook for a further 10-15 minutes (if using pears and quince, it all depends on the ripeness, so check they are soft through, your dish may need a little longer.  Your dish is done, taste the sauce, adjust the seasoning if you need to.  The meatballs keep really well for up to 5 days in the fridge, they also freeze well.  A great dish to make ahead so that the flavours improve becoming richer.