This is a good way of using up cold beef left over from the Sunday joint if, like me, your eyes are bigger than your tummy and you ordered half a cow.
We had a three rib roast from the excellent Cratfield Beef and fed five people (with seconds), had it cold next day, made a stir fry with broccoli (check out the original recipe at One Man's Meat) and still had enough left to make meatballs for six or seven people. That's what I call value for money.
This works equally well with leftover lamb. If you want to make the meatballs from scratch, use good quality beef or lamb mince.
Moroccan-Spiced Meatballs in Tomato and Pepper Sauce
For the meatballs:
250g of lean roast beef, preferably cooked rare, trimmed and minced small or chopped in a food processor
1 large onion, very finely chopped
1-2 cloves of garlic, finely chopped
Handful of breadcrumbs (about 40g)
Large handful of chopped fresh parsley
1 heaped tspn ground cumin
1 heaped tspn ground coriander
1 heaped tspn ras el hanout (or increase the amount of the other two spices)
Salt and freshly ground pepper
Mix all the ingredients in a large bowl, form into balls the size of a large walnut and set aside in the fridge to firm up.
For the spicy tomato and pepper sauce:
1 medium onion, finely chopped
1-2 cloves of garlic, crushed
1 x 400g tin of tomatoes, chopped
About 170g roasted red peppers (the sort that come in a jar or tin), chopped small
1 tbsp harissa, or to taste
Splash of water
Salt and pepper
Heat a glug of oil in a saucepan and gently cook the onion until soft and golden.
Add the garlic and cook for a few minutes more.
Add the tomatoes and peppers, stir in the harissa, loosen with a splash of water and season.
Simmer briefly until the flavours amalgamate and the sauce thickens a bit.
Heat some oil in a large frying pan and brown the meatballs all over (4-5 minutes if using cooked meat, 8-10 minutes if it's raw). Be gentle, they're inclined to break up.
Remove the meatballs and blot on a sheet of kitchen paper.
Wipe out the pan, pour in the tomato sauce, place the meatballs in the sauce and reheat gently until hot throughout.
Good served over pasta.