Batch Recipe: Spicy Lamb Meatball Traybake
Rich and fragrant lamb meatballs spiced with ras el hanout and harissa. There's a lot to love in this Middle Eastern-inspired batch recipe.
Serves
6
Lamb Mince
Red Onion
Pine Nuts
Raisin
Fresh Parsley
Roasted Red Pepper
Ras el Hanout
Drained Cooked Chickpeas
Red Chilli
Harissa
Lemon
Olive Oil
Salt
Black Pepper
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Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
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Notes (5)
W
Woody W.
3 months ago
Possibly the nicest meatballs I've ever cooked and I've cooked some good balls because. I had them 3 days in a row 1 as you see in the photo, 1 smashed up in pasta and 1 with rice and chickpeas.
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Iona R.
3 months ago
Brilliant recipe! Slightly overcooked my meatballs but the flavours are brilliant
N
Natalia G.
3 months ago
Came out amazing! Definitely will be making this again
A
Andrea A.
3 months ago
So delicious! First Mob-recipe I tried and I'm very happy about it. So excited to eat more of it today and try it with spaghetti!
S
Sarah R.
3 months ago
I loved this recipe!
I had run out of pine kernels and so I substituted sunflower seeds. Also, I went half and half harissa and sumac in the chickpea/onion mix. Both substitutions worked well and I will definitely make this again regularly. ❤️
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.