Name: Baked Meatballs with Tomato, Harissa & Feta
Ingredients: 100 g 3 1/2oz crustless bread, roughly chopped or broken up; 150 ml 5fl oz milk; 250 g 9oz minced beef (15% fat minimum); 250 g 9oz minced pork (15% fat minimum); 1 large onion (minced in a food processor or very finely chopped, juices drained); 2 eggs (beaten); 1 heaped teaspoon paprika; 1 teaspoon ground coriander; 2 teaspoons garlic granules; 1 tablespoon dried wild oregano; 1 small packet (about 30g / 1oz of flat leaf parsley, finely chopped); 200 g 7oz feta cheese, picked into little chunks; Maldon sea salt flakes and freshly ground black pepper; drizzle of olive oil; 2 x 400g (14oz cans chopped tomatoes); 2 heaped tablespoons rose harissa; 2 tablespoons caster sugar

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Baked Meatballs with Tomato, Harissa & Feta

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Servings 12 meatballs

Ingredients

100 g 3 1/2oz crustless bread, roughly chopped or broken up
150 ml 5fl oz milk
250 g 9oz minced beef (15% fat minimum)
250 g 9oz minced pork (15% fat minimum)
1 large onion minced in a food processor or very finely chopped, juices drained
2 eggs beaten
1 heaped teaspoon paprika
1 teaspoon ground coriander
2 teaspoons garlic granules
1 tablespoon dried wild oregano
1 small packet about 30g / 1oz of flat leaf parsley, finely chopped
200 g 7oz feta cheese, picked into little chunks
Maldon sea salt flakes and freshly ground black pepper

For the sauce:

drizzle of olive oil
2 x 400g 14oz cans chopped tomatoes
2 heaped tablespoons rose harissa
2 tablespoons caster sugar

Instructions

Preheat the oven to 200°C, 180°C fan (400°F), Gas Mark 6.
Put the bread into a bowl, pour over the milk and mix to ensure it is well coated. Add all the remaining ingredients, except the feta and sauce ingredients, along with a very generous seasoning of salt and pepper. Using your hands, work the ingredients together really well to break everything down, especially the bread, which should be soft and well incorporated into the meat. Once you have a smooth paste, divide it into 12 equal portions and roll into balls. Place the meatballs in a large ovenproof dish and bake for 25 minutes.
Meanwhile, to make the sauce, place a saucepan over a medium heat, drizzle in some olive oil, then add the rest of the ingredients along with a generous amount of salt and pepper. Stir, then leave to simmer and thicken slightly.
Remove the meatballs from the oven and pour over the sauce, ensuring they are all fully covered, then scatter over the feta. Return to the oven, increase the temperature to 220°C, 200°C fan (425°F), Gas Mark 7, and cook for another 20 minutes before serving.