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Moroccan Meatball Subs
500g/1lb beef or lamb mince/ground beef or lamb 400g/14oz can lentils, drained 2 spring onions/scallions, thinly sliced 2 cloves garlic, crushed 1 egg 2 tbsp Tomato Relish or storebought tomato relish 2 tbsp rice flour or plain flour 2 tsp moroccan spice mix 1 tsp salt ground black pepper, to taste To serve 1 french loaf, quartered then halved horizontally or 4 subs or long bread rolls 1 cup Tomato Relish or storebought tomato relish ½ cup grated cheddar cheese chopped flat-leaf parsley leaves
© Annabel Langbein Media
Preheat oven to 220°C/425°F fanbake. Combine beef or lamb, lentils, spring onion, garlic, egg, tomato relish, flour, spice mix, salt and pepper in a bowl, mixing well with clean hands to break up the lentils a little. Form into meatballs and place in a single layer in an oven dish. Bake until golden and cooked through (15 minutes).
Toast french loaf or subs or rolls lightly if desired. Divide meatballs between the 4 rolls and top with relish and cheese. Return to oven briefly until cheese is melted and top with parsley to serve.
Mix 1½ cups Tomato Relish with 1 cup water, pour over and around the meatballs and bake. Serve over cooked pasta, garnished with shaved parmesan.
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