LAMB MEATBALLS WITH BAKED EGGS
INGREDIENTS (SERVES 2)
250g lamb mince
1 onion, diced
garlic infused canola oil, drizzle
1 garlic cove, chopped finely
1 tbs harissa paste
1 jar barilla arrabiata tomato sauce
1/4 beef stock
small bowl of bread crumbs
small bunch of fresh coriander, roughly chopped
1 cinnamon quill
Preheat oven to 200 degrees.
Start by making the sauce. Turn a high heat on your pan and add 3/4 of your chopped onion, garlic and harissa sauce, drizzle with oil and stir through. Cook the onions until they have softened and caramelised and then add the tomato sauce. Cook for a couple of minutes or until the sauce thickens. To add some richness to the sauce pour in your beef stock and cook for a further 5 minutes until it has thickened again. Place the cinnamon quill on top.
In the mean time put your lamb balls together. Add your mince, left over onion, garlic and harissa paste, bread crumbs, egg, coriander into a medium bowl. With your hands combine the mix together. Add a pinch of salt, keep combining. Test the taste by cooking a small piece in a fry pan. Season with salt if necessary. Roll the mince into balls and place on the fry pan until caramelised.
In two separate dishes place a few meatballs and spoon the sauce over the top. Crack an egg on top of each and place in the oven for 15 minutes.